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Rigatoni With Pepper, Basil & Ricotta




Source of Recipe


cookbookcookery.com






List of Ingredients



• Coarse salt
  
• 12 ounces dried rigatoni
  
• 1/4 cup heavy cream
  
• 2/3 cup fresh ricotta cheese
  
• 4 teaspoons chopped chives
  
• 1/4 cup basil chiffonade (sliced in thin strips)
  
• 8 ounces Parmigiano-Reggiano, 1 cup grated, the rest left intact for
  
• 2 teaspoons cracked black pepper
  
• 1/4 cup extra virgin olive oil
  
• 4 teaspoons minced garlic
  






Instructions



1. Set a large pot of salted water over high heat and bring it to a boil. Add the rigatoni and cook until al dente, about 10 minutes.
   
   
   
2. Meanwhile, pour the cream into a small pot and warm it over low heat. Put the ricotta in a bowl and whisk in the warmed cream. Add half the chives, half the basil and the grated Parmigiano. Season with salt
   and the cracked pepper.
   
3. Heat 2 tablespoons of the olive oil in a saute pan set over medium-high heat. Add the garlic and saute until it turns golden, approximately 2 minutes. Drain the rigatoni, add it to the pan, add the remaining 2 tablespoons oil and toss. Season to taste with salt.
   
4. Toss the pasta with half of the ricotta-herb mixture, and divide it among individual warmed plates or bowls. Spoon some of the remaining mixture over each serving, sprinkle with the rest of the basil and
   chives, and serve. Pass the remaining Parmigiano-Reggiano at the table with a grater.
   






Final Comments


4 servings