Rigatoni with Ricotta Veg
4 Hot Vegetarian Pasta Herbs Main course
Eggless Italy Europe
Onion, finely chopped
fl.oz. Olive Oil
Fresh Sage Leaves, finely chopped
and Black Pepper
Simmer the rigatoni in a large pan of boiling salted water for 12-15 minutes
until cooked but still firm when tested.
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.
Drain the rigatoni and place in a large warmed serving dish. Pour the Ricotta
sauce over and serve immediately.
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