Rigatoni With White Anchovies & Ricotta

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, in a large deep skillet, heat 2 T of the olive oil.

3. 3

   Add the onion and garlic and cook over moderate heat until the onion is translucent, about 8 minutes.

4. 4

   Stir in the anchovies and crushed red pepper flakes and cook until the anchovies begin to break apart, about 1 minute.

5. 5

   Add the tomato sauce and simmer over moderately high heat until thickened, about 5 minutes.

6. 6

   Stir in the ricotta and butter and season the sauce with salt and pepper.

7. 7

   Cook the rigatoni until al dente, drain.

8. 8

   Add the rigatoni to the sauce and cook over low heat tossing until coated, about 1 minute.

9. 9

   Drizzle the rigatoni with the remaining 1 T of olive oil, transfer t largeo bowl or platter and serve.

10. 10

    E N J O Y!

* Per serving · 4 servings · Values may vary.

No additional tips available.