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Gnocchetti Rigati Alla Ciociara
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- #107197
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup olive oil
1 onion, peeled and diced
2 slices bacon, coarsely chopped
1 pound ricotta or small curd cottage cheese
1/4 cup coarsely chopped Italian parsley leaves
15 fresh basil leaves, coarsely chopped
1 tablespoon finely chopped green onion tops
1/4 cup grated Parmigiano-Reggiano cheese, plus additional for table use
salt, to taste
freshly ground black pepper, to taste
1 pound gnocchetti rigati or rigatoni
directions
Heat olive oil in a medium-size heavy skillet. Add onion and bacon. Cook over low heat until onion is soft and translucent and bacon renders its fat but is not yet crisp. Remove from heat. Set aside.
In a small mixing bowl, use wooden spoon to beat together ricotta, parsley, basil, green onion tops and Parmigiano-Reggiano cheese. Add cooked onion, bacon and its fat, and salt and pepper to taste. Mix well.
Cook pasta in abundant boiling salted water until al dente. While pasta is cooking, add 1/4 to 1/2 cup cooking water to ricotta mixture. Mix well. Drain pasta in colander.
Immediately place pasta in shallow serving bowl. Add ricotta mixture and toss.
Serve immediately, with additional Parmigiano-Reggiano cheese to taste.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
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