Rigatoni with Tomato Cream Sauce

ANTILOPE

"Rigatoni pasta with Ricotta in Tomato Cream Sauce topped with Pamasean cheese and parsley."
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Ingredients

45 m servings
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Directions

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

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