It's an Italian Tradition!

James busted out his mad cooking skills this weekend. I LOVE it when he does this! James really enjoys to cook, and he is rather skilled at it. He has been enjoying having me cook for him lately, which I don't mind, but it is fun when he gets excited about cooking.

Here it is in process...

And the finished product! It was delicious! And James really knows how to make a presentation! Below I have pasted the recipe. We would recommend one less garlic clove; two was plenty.

RIGATONI IN TOMATO CREAM SAUCE

16 ounces Rigatoni (or other) pasta

2 tablespoons olive oil

1 tablespoon butter

1 cup onions, finely chopped

3 garlic cloves, minced

1 can (28 oz) plum tomatoes, drained and chopped

1 1/2 cups tomato sauce2 tablespoons basil, finely diced

1/2 teaspoon oregano, finely diced

1/2 teaspoon salt

1/8 teaspoon black pepper

16 ounces ricotta cheese

1 cup heavy cream

1 1/2 teaspoons granulated sugar

1/4 cup parsley, chopped.

1/2 cup Parmesan cheese, grated

In a large pot bring 2 quarts of lightly salted water to a boil. Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed. Over medium heat, melt butter and heat oil in a large skillet. Lightly saute onions and garlic cloves, don't brown. Cook about 5-minutes. Drain canned tomatoes, dice and add to skillet with onions and garlic. Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes. Stir in ricotta cheese. Mix well and simmer for 5-minutes. Stir in heavy cream and sugar. Mix well and simmer 5 minutes. Remove from heat and add to cooked Rigatoni pasta. Mix well. Stir in chopped parsley and sprinkle grated Parmesan cheese over top.