Ingredients
Pasta
- 8 oz Rigatoni pasta or another short shaped pasta (½ lb)
- Salt, to taste
Sauce
- 1 cup whole milk ricotta cheese
- ½ cup pesto
- Grated Parmesan cheese, optional (for serving)
Instructions
- Boil Pasta: Bring a large pot of water to a rolling boil and season liberally with salt. Add the rigatoni and stir to prevent sticking. Cook until al dente according to the package instructions.
- Prepare Sauce Base: While the pasta cooks, add the ricotta cheese and 1 cup of the reserved pasta cooking water to a large sauté pan over medium heat. Whisk until the ricotta is smooth and combined with the water, forming a creamy base.
- Drain and Add Pasta: Reserve an additional cup of pasta cooking water and set it aside for adjusting the sauce later. Drain the cooked pasta and add it directly to the sauté pan with the ricotta mixture.
- Toss Pasta with Sauce: Toss the pasta thoroughly in the ricotta sauce to ensure every piece is coated. Then, add the pesto to the pan, turn off the heat, and continue tossing until the pesto is fully incorporated into the sauce. Add more reserved pasta water little by little if the sauce needs loosening.
- Season and Serve: Taste the pasta and adjust salt as necessary. Spoon the creamy pesto pasta into serving dishes and offer grated Parmesan on the side for extra flavor.
Notes
- Use freshly made or good quality pesto for the best flavor.
- Reserve pasta water as it helps to adjust the sauce consistency and helps the sauce cling to the pasta.
- Substitute any short pasta like penne or fusilli if rigatoni is unavailable.
- For a lighter version, use part-skim ricotta cheese.
- Serve immediately as the sauce thickens as it cools.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
