Rigatoni with Tomatoes, Pesto, and Ricotta

a.k.a. Christmas Pasta. This is a recipe Michelle brought to Christmas Brunch many years ago and was invited to bring back each year. The original recipe from Italy uses home made pesto of course. She used to make it, but once she had kids, she decided she had to simplify her life - and this recipe!

Ingredients

  • 1/4 cup olive oil
  • 1/2 large red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 4 cups canned imported Italian tomatoes with their juice (Michelle does not remove the seeds, but you can put it through a strainer or food mill to remove if you want - again SIMPLIFY)
  • 2 Tbsp. pesto (from jar or homemade if you are ambitious, or single, or just have too much time on your hands)
  • Salt and pepper to taste
  • 3 Tbsp whole milk ricotta
  • 1 lb rigatoni or penne (but then we would have to change the name to Penne ala Fornaia)
  • 1/2 freshly grated parmigiano

Directions

  1. Heat oil in large skillet over medium heat. Add the onion and garlic and cook, stirring until the onion is soft.
  2. Add the wine and cook until the wine is almost reduced.
  3. Stir in the tomatoes and cook, uncovered, 25-25 minutes. Keep mashing with a fork until broken apart.
  4. Add the pesto and mix well. Season with salt and pepper. Then add ricotta and mix well with small wire whisk until it is incorporated into the sauce.
  5. While sauce is cooking, boil pasta. Drain and add to sauce. Mix well and sprinkle with grated parmigiano.

Makes 4-6 Servings