Damsel in dis Dress wrote:
> I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol


RIGATONI PASTA with RICOTTA in TOMATO CREAM SAUCE

Pasta with Ricotta cheese in a tomato cream sauce topped with parmasean
cheese and parsley.

Ingredients:

* 16 ounces Rigatoni (or other) pasta
* 2 tablespoons olive oil

* 1 tablespoon butter
* 1 cup onions, finely chopped
* 4 garlic cloves, crushed
* 1 can (28 oz) plum tomatoes, drained and chopped
* 1 1/2 cups tomato sauce
* 2 tablespoons basil, finely diced
* 1/2 teaspoon oregano, finely diced
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 16 ounces ricotta cheese
* 1 cup heavy cream
* 1 1/2 teaspoons granulated sugar
* 1/4 cup parsley, chopped.
* 1/2 cup parmesan cheese, grated

Procedure

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


-Rusty