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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.