Rigatoni with Ricotta
INGREDIENTS
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2 tablespoons EVOO – Extra Virgin Olive Oil
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2 cloves garlic, finely chopped
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1 32-ounce can San Marzano tomatoes
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1 small onion, peeled and halved
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A few leaves of basil, torn
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1 fresh bay leaf
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Salt and pepper
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2 tablespoons butter
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1 1/2 cups fresh sheep or cow’s milk ricotta cheese
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3 tablespoons fresh thyme, finely chopped
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1/4 cup flat-leaf parsley, finely chopped
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1/4 cup mint, finely chopped
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2 teaspoons lemon zest
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1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided
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1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided
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1/2 cup shelled spring peas, par-boiled 3-4 minutes, optional
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1 pound box rigatoni
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Yields: 6
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