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Rigatoni with Ricotta      Veg   HT  MC   Italian   20mins

Serves 4    Hot  Vegetarian  Pasta  Herbs  Main course  Eggless   Italy  Europe



450g/1lb Rigatoni

1 Onion, finely chopped

25ml/ fl.oz. Olive Oil

50g/2oz Butter

250g/8oz Ricotta Cheese

125ml/4 fl.oz. Milk

4-5 Fresh Sage Leaves, finely chopped

Salt and Black Pepper




1. Simmer the rigatoni in a large pan of boiling salted water for 12-15 minutes until cooked but still firm when tested.


2. Meanwhile, in a small pan, cook the onion in olive oil and butter over low heat for 5 minutes or until transparent. Mix the Ricotta with the milk and sage, add this to the onion and cook for 8 minutes over low heat, stirring continuously. Season with salt and pepper.


3 Drain the rigatoni and place in a large warmed serving dish. Pour the Ricotta sauce over and serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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