Rigatoni In Tomato Cream Sauce Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
16 ounces Rigatoni (or other) pasta
2 tablespoons olive oil
1 tablespoon butter
1 cup onions, finely chopped
3 cloves garlic, minced
1 can (28 oz size) plum tomatoes, drained and chopped
1 1/2 cup tomato sauce
2 tablespoons basil, finely diced
1/2 teaspoon oregano, finely diced
1/2 teaspoon salt
1/8 teaspoon black pepper
16 ounces ricotta cheese
1 cup heavy cream
1 1/2 teaspoon granulated sugar
1/4 cup parsley, chopped.
1/2 cup Parmesan cheese, grated

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Directions:

In a large pot bring 2 quarts of lightly salted water to a boil. Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.

Over medium heat, melt butter and heat oil in a large skillet. Lightly saute onions and garlic cloves, don't brown. Cook about 5- minutes.

Drain canned tomatoes, dice and add to skillet with onions and garlic. Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.

Stir in ricotta cheese. Mix well and simmer for 5-minutes. Stir in heavy cream and sugar. Mix well and simmer 5 minutes.

Remove from heat and add to cooked Rigatoni pasta. Mix well.

Stir in chopped parsley and sprinkle grated Parmesan cheese over top.

This recipe from CDKitchen for Rigatoni In Tomato Cream Sauce serves/makes 6