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Rigatoni with Ricotta (Rachel Ray)
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| Yields: 6 Ingredients 2 tablespoons EVOO – Extra Virgin Olive Oil | |
| 2 cloves | garlic, finely chopped |
| 1 32-ounce can | San Marzano tomatoes |
| 1 small | onion, peeled and halved |
| A few leaves | basil, torn |
| 1 | fresh bay leaf |
| Salt | |
| pepper | |
| 2 tablespoons | butter |
| 1 1/2 cups fresh sheep or cow’s milk ricotta cheese | |
| 3 tablespoons | fresh thyme, finely chopped |
| 1/4 cup | flat-leaf parsley, finely chopped |
| 1/4 cup | mint, finely chopped |
| 2 teaspoons | lemon zest |
| 1 ball | fresh mozzarella cheese, shredded or cut into fine dice, divided |
| 1 1/2 cups | freshly grated Parmigiano-Reggiano cheese, divided |
| 1/2 cup | shelled spring peas, par-boiled 3-4 minutes, optional |
| 1 pound box | rigatoni |
Preparation:
Preheat oven to 425°F.
In a small saucepot, heat EVOO over medium to medium-high heat. Add butter and melt. When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up. Add onion, basil and bay. Season with salt and pepper; simmer 30 minutes over low heat. Remove onion. Add butter to sauce to finish.
Bring a pot of water to a boil for the pasta.
Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm.
Salt pasta water. Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente. Reserve about 1 cup of starchy cooking liquid. Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed. Transfer to a baking dish.
Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese. Bake until bubbly and the cheese is browned, 15-18 minutes--be careful not to dry the pasta out.
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