Pasta with Ricotta & Tomato Sauce | A Taste of My Nonna’s Kindness

This dish is as simple as it is tasty — and it brings back so many memories of my Nonna. She used to hand me a plate with hot tomato sauce already poured in, and a spoonful of fresh ricotta on the side. Then she’d say, “Mangia che ti fa bene.” That little gesture, full of love and kindness, always made me eat — even when I was being a little naughty and didn’t feel like it.

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About This Dish

Pasta with tomato sauce and ricotta is a beloved Italian classic that highlights simplicity and comfort. This dish is a reminder of how food can bring back cherished memories and connect us to family traditions. Each bite is creamy, tangy, and comforting — a true taste of Nonna’s love.

Ingredients (Serves 2)

Rigatoni:	220 g (≈ 8 oz)
Tomato Passata:	500 ml (≈ 2 cups)
Ricotta:	150 g (≈ ⅔ cup or more to taste)
Parmigiano Reggiano:	Grated, to taste
Fresh Basil:	A few leaves
Olive Oil:	To taste
Salt:	To taste

How to Make It

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins

Step 1: Cook rigatoni in salted boiling water until al dente. Reserve a little cooking water.
Step 2: In a pan, heat olive oil and gently simmer tomato passata with a pinch of salt and fresh basil for about 10 minutes.
Step 3: Drain pasta and toss it in the sauce. Add a splash of pasta water if needed.
Step 4: Plate the pasta, then top with a generous spoonful of ricotta and a sprinkle of Parmigiano Reggiano.
Step 5: Serve immediately and enjoy the comforting flavors!

Tucci’s Tips

Use fresh ricotta for the creamiest texture.

Add a pinch of black pepper for a subtle kick.

For extra richness, drizzle with a little olive oil before serving.

Variations

Spicy Version: Add chili flakes to the sauce for heat.
Meaty Twist: Mix in cooked sausage slices for extra flavor.
Herb Boost: Add fresh oregano or thyme to the sauce.

Did You Know?

Historical Fact: Ricotta has been a staple in Southern Italy since ancient Roman times, prized for its creamy, mild flavor.

Fun Fact: “Ricotta” means “recooked” in Italian, because it’s made by reheating the whey left from cheese production.

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Storage & Thank You

Best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day. Reheat gently with a splash of water.

Can it be frozen? No — ricotta will lose its creamy texture when frozen.

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