RomanItalian
Rigatoni with Ricotta and Cinnamon
by Fabrizio Sepe · 119K subscribers on YouTube
A traditional Roman pasta dish made with rigatoni, sheep ricotta, and cinnamon. Quick and easy to prepare, it's a perfect weeknight dinner that both kids and adults will love.
- Difficulty
- easy
Ingredients
7 items- RigatoniUse the weight of pasta to proportion the ricotta (half the weight).
- Sheep's RicottaHalf the weight of the pasta.
- Cooking WaterAs needed to loosen the ricotta and adjust creaminess.
- Grated GranaTo taste.
- CinnamonTo taste.
- Torlo d'Uovo(optional) — Optional, for extra creaminess.
- Sugar(optional) — Optional, to sweeten for children.
Method
- Bring a pot of salted water to a boil and cook the rigatoni until al dente.
- In a bowl, place the sheep ricotta and add a splash of pasta cooking water to soften it.
- Add grated grana cheese to the ricotta and stir to combine.
- Drain the rigatoni, reserving some pasta water.
- Add the drained pasta to the ricotta mixture.
- Sprinkle with cinnamon and toss well. Add a little more pasta water if needed to achieve a creamy consistency.
- Serve immediately, optionally on a pre-warmed plate, with an extra dusting of cinnamon.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
