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tomato & ricotta rigatoni

This might be my favourite pasta recipe ever. It couldn't be easier, quicker or more delicious, with a creamy, indulgent edge that makes it feel special. The base is made from cooking down red onions and semi-dried tomatoes until soft, giving the dish it's rich base, ricotta is then mixed through to give it a creaminess that brings it all together. Try using really good quality pasta here for a great dinner you won't forget in a hurry.

Serves 4 & takes 30 minutes to cook


  • 265g semi-dried tomatoes, plus the oil from the jar

  • 2 tablespoons of tomato puree

  • 1 red onion, peeled and diced

  • 2 garlic cloves, peeled and diced

  • 2 teaspoons of dried rosemary

  • 250g ricotta

  • 500g rigatoni

  • Olive oil

  • Salt


1. Place the semi-dried tomatoes (plus their oil), 2 tablespoons of tomato puree and a pinch of salt into a powerful blender and blend until a smooth paste forms. Place to one side until needed.

2. Put a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced garlic, onion and a pinch of salt. Mix well and cook for 10 minutes until the onion becomes soft.

3. While the onion cooks, put the pasta on to cook according to the instructions on the pack - cooking it for 1 less minute than the instructions state.

4. Once the onions are soft, mix through the dried rosemary and cook for a minute before mixing through the semi-dried tomato paste from the blender. Cook for another 5-10 minutes until the tomato paste has softened, before finally adding the ricotta. Mix everything together well and cook for another 5 minutes.

5. Once the pasta is cooked, drain and reserve a little of the water.

6. Mix the cooked pasta through the sauce and cook for another minute or so until everything is piping hot and cooked through, adding a dash of the pasta water bit by bit until you reach the consistency you like best.


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