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Categories:
olive oil onion garlic tomato paste tomatoes sugar salt red pepper rigatoni fresh basil Ricotta cheese
Viewed: 22 - Published at: 3 months agoIngredients
- 2 T olive oil
- 1/2 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 T tomato paste
- 1 28 ounce can of plum tomatoes in thick puree
- 1 t sugar
- 1/2 t salt
- 1/2 t red pepper flakes
- 1 # pasta - rigatoni is best
- 1/2 c fresh basil
- 6 T ricotta cheese
Method
- Saute olive oil, garlic and onion stirring constantly. Add tomato paste and scorch. Add tomatoes, puree, sugar, salt and red pepper flakes. Break up tomatoes with a wood spoon. Cook uncovered over medium heat for 12 minutes stirring occasionaly.
- Cook pasta and rain, reserving 1/4 c of water
- Tear basil into small pieces and stir into sauce. Toss pasta with sauce, adding 1/4 of reserved liquid if needed to thin sauce.
- Spoon pasta into bowls and top with a tablespoon of ricotta cheese.
