Rigatoni Pasta with Ricotta in Tomato Cream Sauce

Ingredients

• 450 gRigatoni
• 30 mlOlive oil
• 14 gButter
• 150 gOnion
• 3 pcsGarlic
• 800 gTomatoes
• 360 gTomato sauce
• 6 gBasil
• 0.5 gOregano
• 3 gSalt
• 0.6 gPepper
• 454 gRicotta
• 240 mlCream
• 6 gSugar
• 15 gParsley
• 50 gParmesan

Instructions

1. 1

   Cook the pasta

   • Bring about 2 liters of lightly salted water to a boil in a large pot.
   • Cook the rigatoni according to package instructions (about 11 minutes) until al dente, drain and set aside.
2. 2

   Sauté onion and garlic

   • Heat butter and olive oil in a large skillet over medium heat.
   • Add onions and garlic and sauté 4–5 minutes until softened, without browning.
3. 3

   Simmer the tomato sauce

   • Add the drained, chopped canned tomatoes to the skillet.
   • Stir in tomato sauce, basil, oregano, salt and pepper and simmer gently for about 20 minutes.
4. 4

   Add ricotta and cream

   • Stir ricotta into the simmering sauce, mix well and simmer 5 minutes.
   • Stir in heavy cream and sugar, mix and simmer another 5 minutes until the sauce is creamy.
5. 5

   Combine and serve

   • Remove from heat and combine sauce with the cooked rigatoni, tossing to coat evenly.
   • Stir in chopped parsley and sprinkle with grated Parmesan before serving hot.