Serves: 4
Total Calories: 884

2 1/2 cups Marinara Sauce or Tuscan Tomato Sauce (see Sauces) or tomato sauce
1 pound rigatoni, shells, or cavatelli
salt
1 cup whole or part-skim ricotta cheese, at room temperature
Freshly grated Pecorino Romano cheese or Parmigiano-Reggiano to taste

1 Prepare the sauce, if necessary. Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite.

2 While the pasta is cooking, bring the sauce to a simmer, if needed.

3 Spoon a little of the hot sauce into a heated serving bowl. Drain the pasta and place it in the bowl. Toss immediately, adding more sauce to taste. Add the ricotta and stir well. Pass the grated cheese separately. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 884
Calories from Fat: 20

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