Rigatoni al Pomodoro e Ricotta

Rigatoni with Tomato and Ricotta


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

With its broad shape and fine ridges, rigatoni is the most perfect pasta to suit this particular sauce of clingy ricotta cheese and tomato. It is a superbly simple dish, but very filling and satisfying - a real family favourite for many Italians.


  • 45 ml/3 tbsp extra virgin olive oil
  • 3 garlic cloves, chopped
  • 900 g/2 lb canned Italian plum tomatoes, chopped and juice reserved
  • 450 g/1 lb rigatoni
  • 250 g/9 oz ricotta cheese
  • 30 ml/2 tbsp torn fresh basil
  • 45 ml/3 tbsp freshly grated Parmesan cheese
  • sea salt and ground black pepper


  1. Pour the oil into a medium pan. Add the garlic and heat for about 3 minutes, or until it is just translucent.
  2. Add the tomatoes and their juice, and simmer over a low heat for 50 minutes, or until the liquid has evaporated.
  3. Bring a large pan of lightly salted water to a rolling boil. Add the pasta and stir. Return to the boil and cook according to the pack instructions until al dente.
  4. Meanwhile, put the ricotta cheese into a heatproof bowl and crumble it with a fork. Set the bowl in a pan of hot water and leave to heat the cheese.
  5. Add the basil to the tomato sauce and season. Stir. Drain the pasta and transfer it to a warm serving bowl.
  6. Add the tomato sauce and half the ricotta. Toss gently. Cover with the remaining ricotta, sprinkle with Parmesan, and serve.