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
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Mince garlic. Rinse and stack basil leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips (chiffonade).
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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.
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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.
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Add salt and pepper to taste. Add sauce to the pot with the cooked pasta and coat rigatoni completely.
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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.