Rigatoni with Ricotta & Tomato

In this dish, rigatoni pasta is combined with a creamy ricotta tomato sauce, and topped with freshly torn basil.

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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.

Ingredients 8 Servings

Ingredients for 8 people

  • 1 box Barilla® Rigatoni pasta
  • 4 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, chopped small
  • 2 cloves garlic, minced
  • 1 28-oz can “San Marzano” chopped tomatoes
  • 1 cup fresh ricotta cheese
  • ½ cup Romano cheese, grated
  • 6 leaves basil, torn
  • Salt and black pepper to taste
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  • 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.
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