Difficulty Level: Easy
Cook Time: 1 hour
Serving Size: 2-4 servings
1/2 lb. rigatoni or other short cut pasta
4 tbsp. butter
1/2 yellow onion
1 ½ cups whole milk ricotta
2 garlic cloves, minced
1/3 cup Parmigiano Reggiano, finely grated
Salt to taste
2 tbsp. Calabrian chili oil
Melt the butter in a heavy-bottomed pot and stir in the sliced onions. Sweat the onions, covered, over low heat for about 45 minutes until completely cooked and translucent. Check in every 5-10 minutes to stir and make sure the onions aren't turning brown.
Bring a large pot of water to a boil.
Meanwhile, add the ricotta to a blender and blend until smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.
When the onions have finished cooking, add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the whipped ricotta and Parmigiano to the onion mixture and stir. Add salt to taste.
Strain the pasta, reserving 3/4 cup of pasta water.
Add the pasta to the sauté pan along with the whipped ricotta sauce and 1/4 cup pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with Calabrian chili oil.