# Vincenzo's Tomato Ricotta Pasta

## Ingredients

- 24 oz passata
- 25 grams carrot
- 25 grams celery
- 50 grams yellow onion
- 50 milliliters extra virgin olive oil
- 8 oz ricotta cheese
- 300 grams rigatoni or short pasta
- parmigiano reggiano, grated (to taste)
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 50-100 grams fresh basil

## Directions

For soffritto, blend carrots, celery, yellow onion, and 50 milliliters of
olive oil in a food processor until well blended and smooth. Add 2 tbsp olive
oil and soffritto to a pan on medium low heat, simmer for 10 minutes until
light golden brown. Add passata, salt, and pepper. Cook for 20 minutes. Tear
basil and add to sauce when 2 minutes are left. Cook pasta according to
package instructions. Reserve a half cup of pasta water.

In a bowl mix ricotta and parmigiano reggiano. Add 2-3 tbsp of pasta water to
the bowl and mix until creamy. Add to cooked sauce and mix well. Mix in cooked
pasta.