CALABRIA - Giancaleone Pasta

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Creamy Rigatoni with Ricotta, Caciocavallo & Bacon

Total Time: 30 minutes

Servings: 5–6

Ingredients

  • 1 lb Viaggio Rigatoni
  • 1½ lb Viaggio Italian peeled tomatoes
  • 7 oz sheep’s ricotta
  • 3–4 tbsp milk
  • 7 oz caciocavallo cheese, cubed
  • 3½ oz bacon, diced
  • 2 garlic cloves
  • Viaggio extra virgin olive oil, to taste

Instructions

  1. In a large saucepan, heat a splash of Viaggio extra virgin olive oil over medium heat. Add garlic and bacon, and sauté until the garlic is golden and the bacon is crisp. Remove the garlic.
  2. Pour in the Viaggio peeled tomatoes and cook on low heat for about 15 minutes, until slightly reduced.
  3. In a bowl, mix the ricotta with milk until smooth and creamy. Cube the caciocavallo cheese.
  4. Once the tomatoes have thickened, stir in the ricotta mixture and caciocavallo. Mix gently until the cheeses are melted and the sauce becomes creamy. Keep the pan on very low heat.
  5. Boil the rigatoni in salted water until al dente. Drain, reserving a bit of the pasta water.
  6. Add the rigatoni to the sauce, stirring constantly over low heat. Add a splash of pasta water if needed to loosen the sauce. Cover briefly with a lid to meld flavors, then serve hot.


BUON APPETITO!

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