Sweet Tomato Cream Rigatoni With Ricotta, Asiago, and Fresh Basil

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 2 Garlic Cloves
  • 3 Basil Sprigs
  • 8 oz Rigatoni
  • 15 oz Diced Tomatoes, Canned
  • 2 oz Heavy Cream
  • 2 oz Shredded Asiago Cheese
  • 1 oz Sugar
  • 4 oz Ricotta Cheese

Directions

  1. Mince garlic. Rinse and stack basil leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips (chiffonade).

  2. Bring a pot of lightly salted water to a boil. Put a colander in the sink.Once boiling, add the rigatoni and cook until al dente, about 8-9 minutes. Drain pasta, return to pot, and set aside.

  3. Heat 1 Tbsp. olive oil in a medium pan over medium heat. Once hot, add garlic and sauté for 1 minute, or until translucent. Add the diced tomatoes (including juice from can), heavy cream, sugar, basil (reserving a pinch for garnish), and half the ricotta (reserving remaining for garnish) and stir together until smooth. Reduce heat to low and allow sauce to thicken, about 4-5 minutes.

  4. Add salt and pepper to taste. Add sauce to the pot with the cooked pasta and coat rigatoni completely.

  5. Ladle the pasta and sauce onto a plate or into a shallow bowl. Top with remaining Ricotta and Asiago cheeses. Garnish with remaining fresh basil and a crack of black pepper.

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