Vincenzo’s Tomato Ricotta Pasta

Ingredients

• 24 oz passata
• 25 grams carrot
• 25 grams celery
• 50 grams yellow onion
• 50 milliliters extra virgin olive oil
• 8 oz ricotta cheese
• 300 grams rigatoni or short pasta
• parmigiano reggiano, grated (to taste)
• 2 tbsp extra virgin olive oil
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 50-100 grams fresh basil

Directions

For soffritto, blend carrots, celery, yellow onion, and 50 milliliters of olive oil in a food processor until well blended and smooth. Add 2 tbsp olive oil and soffritto to a pan on medium low heat, simmer for 10 minutes until light golden brown. Add passata, salt, and pepper. Cook for 20 minutes. Tear basil and add to sauce when 2 minutes are left. Cook pasta according to package instructions. Reserve a half cup of pasta water.

In a bowl mix ricotta and parmigiano reggiano. Add 2-3 tbsp of pasta water to the bowl and mix until creamy. Add to cooked sauce and mix well. Mix in cooked pasta.