Rigatoni Pasta with Ricotta in Tomato Cream Sauce

Ingredients

• 16 oz rigatoni (or other) pasta
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup finely-chopped onions
• 3 garlic cloves, minced
• 1 can (28 oz) plum tomatoes, drained and chopped
• 1 ½ cups tomato sauce
• 2 tbsp fresh minced basil
• ½ tsp fresh minced oregano
• ½ tsp salt
• ⅛ tsp black pepper
• 16 oz ricotta cheese
• 1 cup heavy cream
• 1 ½ tsp granulated sugar
• ¼ cup parsley, chopped
• ½ cup grated Parmesan cheese

Method

1. In a large pot bring 2 quarts of lightly salted water to a boil.
2. Cook rigatoni pasta for 11 minutes (or until al dente), drain and set aside until needed.
3. Over medium heat, melt butter and heat oil in a large skillet.
4. Lightly sauté onions and garlic cloves, don't brown. Cook about 5 minutes.
5. Drain canned tomatoes, dice and add to skillet with onions and garlic.
6. Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.
7. Stir in ricotta cheese. Mix well and simmer for 5 minutes.
8. Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
9. Remove from heat and add to cooked rigatoni pasta. Mix well.
10. Stir in chopped parsley and sprinkle grated Parmesan cheese over top.
11. Serve hot.