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Italian Food Recipes
Rigatoni with Ricotta and Tomato Sauce
Ingredients (serves 4):
- - Cow Ricotta 250gr
- - 2 tablespoons of Extra Virign Olive Oil Saom
- - 1 bottle Tagliamonte passata
- - 500g Rigatoni "De Cecco"
- - Salt
- - 1/2 onion
Vegetarian
OrganicPour 2 tablespoons of Extra Virgin Olive oil in the pan and place it on medium heat.
Add finely chopped onion. When the onion is golden (after 1-2 minutes) add the passata and a pinch of salt. Stir well and let it cook for about 15 minutes. Place the ricotta in the bowl and pour the sauce into it and stir it together.
While the sauce is cooking, put the pasta into salted boiling water, in a separate pot and cook it for 12 minutes.
Once the pasta is ready, drain it off and add the sauce and stir well together.
A good match with this recipe would be an intense Aglianico wine, fruity and flowery balancing well the acidity of the tomato sauce while enhancing its full flavor.
Buon appetito.
Add finely chopped onion. When the onion is golden (after 1-2 minutes) add the passata and a pinch of salt. Stir well and let it cook for about 15 minutes. Place the ricotta in the bowl and pour the sauce into it and stir it together.
While the sauce is cooking, put the pasta into salted boiling water, in a separate pot and cook it for 12 minutes.
Once the pasta is ready, drain it off and add the sauce and stir well together.
A good match with this recipe would be an intense Aglianico wine, fruity and flowery balancing well the acidity of the tomato sauce while enhancing its full flavor.
Buon appetito.
