Rigatoni al Pomodoro e Ricotta

Rigatoni with Tomato and Ricotta

Preparation info
  • Serves


    • Difficulty


Appears in
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


  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