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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil. | 2. Meanwhile, in a large deep skillet, heat 2 T of the olive oil. | 3. Add the onion and garlic and cook over moderate heat until the onion is translucent, about 8 minutes. | 4. Stir in the anchovies and crushed red pepper flakes and cook until the anchovies begin to break apart, about 1 minute. | 5. Add the tomato sauce and simmer over moderately high heat until thickened, about 5 minutes. | 6. Stir in the ricotta and butter and season the sauce with salt and pepper. | 7. Cook the rigatoni until al dente, drain. | 8. Add the rigatoni to the sauce and cook over low heat tossing until coated, about 1 minute. | 9. Drizzle the rigatoni with the remaining 1 T of olive oil, transfer t largeo bowl or platter and serve. | 10. E N J O Y! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		403.4676	0.0	89.7602	2.2667
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
anchovy	12		marinated chopped	-	-	-	-
red pepper flake	1	pinch		403.4676	0.0	89.7602	2.2667
tomato sauce	2 1/4	cups	canned	-	-	-	-
ricotta cheese	1/4	cup		107.88	1.8848	6.9812	8.0476
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.