Rigatoni Pasta with Ricotta in Tomato Cream Sauce
Rigatoni in a tomato sauce enriched with ricotta and cream makes a pale pink, velvety dinner for six. The ricotta goes in after the tomatoes have simmered, so it melts into the sauce and keeps a gentle, milky sweetness. A small spoonful of sugar softens the acidity of the canned plum tomatoes. The wide ridged tubes catch plenty of sauce, and parsley and Parmesan finish each bowl.
Instructions
Bring 2 quarts of lightly salted water to a boil in a large pot. Cook the rigatoni for about 11 minutes, until al dente, then drain and set aside.
Melt the butter with the olive oil in a large skillet over medium heat. Add the onions and garlic and cook gently for about 5 minutes, until soft but not browned.
Stir in the drained, chopped tomatoes along with the tomato sauce, basil, oregano, salt and pepper. Simmer for 20 minutes so the sauce thickens and the flavors come together.
Stir in the ricotta until it is fully mixed in and simmer for 5 minutes. Add the heavy cream and sugar, mix well, and simmer another 5 minutes.
Take the skillet off the heat and toss the sauce with the cooked rigatoni until every piece is coated. Stir in the parsley, sprinkle the Parmesan over the top, and serve hot.
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