A specialty of Abruzzo, the region located in central Italy, this Rigatoni with Tomato and Ricotta brings to life Abruzzo's famous aromatic style tomato sauce (or sugo). Paired al dente Barilla® Rigatoni pasta, this classic dish is simple and affordable without needing to sacrifice flavor. The fresh ricotta cheese elevates this meal and adds a creamy richness to the sauce.
Bring a large pot of water to boil; cook pasta according to package directions.
Meanwhile, in a skillet sauté onion with half the olive oil for 3 minutes over medium heat, when it turns translucent add garlic and one minute later add tomatoes with 1 cup of water.
Bring to a boil then simmer for ten minutes.
Add ricotta, salt and pepper and simmer for five more minutes.
Drain pasta and toss with sauce for one minute.
Turn heat off. Before serving stir in Romano and basil; drizzle with remaining olive oil.
