Rigatoni with Rich Tomato Sauce, Ricotta, and Basil
Ingredients:
For the Pasta:
12 oz rigatoni pasta
2 tbsp olive oil
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp sugar (optional, to balance acidity)
1/2 tsp red pepper flakes (optional for a little heat)
Salt and black pepper, to taste
Fresh basil leaves, torn
1/2 cup ricotta cheese (plus extra for topping)
Extra virgin olive oil, for drizzling
Freshly ground black pepper, for garnish
Parmesan cheese, for optional topping
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente.
Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
Make the Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute (do not burn).
Stir in the crushed tomatoes, sugar (if using), red pepper flakes, salt, and black pepper.
Simmer the sauce gently for 10–15 minutes, stirring occasionally. Add a splash of the reserved pasta water if the sauce becomes too thick.
Combine:
Add the drained pasta to the skillet with the sauce. Toss to coat thoroughly, adding a little reserved pasta water if needed to loosen the sauce.
Assemble:
Plate the rigatoni onto a white plate or shallow bowl.
Top with uneven dollops of fresh ricotta cheese.
Drizzle generously with good quality extra virgin olive oil.
Sprinkle with torn fresh basil leaves.
Finish with freshly cracked black pepper, and a little grated Parmesan if you like.
Serve:
Serve immediately while hot, with extra basil and ricotta on the side if desired.
This dish feels rustic and cozy, with the richness of the tomato sauce, creamy ricotta, and the brightness of fresh basil. Perfect for a casual but beautiful meal!
Would you also like a version baked in the oven for an even heartier version? 🍅✨