Rigatoni with ricotta and tomato sauce

 
Serves 4
  • - 500g rigatoni
  • - 250g cow's milk ricotta
  • - 1 x 400g bottle Tagliamonte passata
  • - 1/2 onion, finely chopped
  • - 2 tbsp extra virgin olive oil

How to prepare:

Pour 2 tbsp oil into a large pan and place it over a medium heat. Add the onion and cook for 1-2 minutes until golden. Add the passata and a pinch of salt, stir well and 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 a large pan of salted boiling water and cook for 12 minutes. Once the pasta is al dente, strain it, reserving a couple of tablespoons cooking water. Add the sauce and stir well together.

A good match with this recipe would be an intense Aglianico wine, fruity and flower, balancing well the acidity of the tomato sauce while enhancing its full flavour.