Rigatoni Marinara with Ricotta
🍝 Ingredients:
1 lb rigatoni pasta
2 tbsp olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 (28 oz) can crushed tomatoes
1 tbsp tomato paste (optional, for extra depth)
1 tsp sugar
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil or parsley, chopped (plus more for garnish)
1 cup ricotta cheese
Freshly grated Parmesan, for serving
🔥 Directions:
Cook the Rigatoni:
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package instructions. Drain and set aside.
Make the Marinara Sauce:
Heat olive oil in a large skillet over medium heat. Sauté the onion until soft, about 4–5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Stir in crushed tomatoes, tomato paste (if using), sugar, oregano, and red pepper flakes. Season with salt and pepper.
Let the sauce simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Stir in chopped fresh basil or parsley at the end.
Combine & Serve:
Toss the drained rigatoni in the marinara sauce until well coated.
Serve in bowls with a generous dollop of ricotta cheese on top.
Garnish with chopped parsley and grated Parmesan, if desired.
📝 Notes:
You can make the sauce ahead and keep it in the fridge for 3–4 days.
For extra creaminess, mix a few spoonfuls of ricotta directly into the hot pasta before serving.
Would you like a version with meat or veggies added?