RIGATONI WITH CRACKED BLACK PEPPER,
BASIL AND FRESH RICOTTACoarse salt
12 ounces rigatoni, uncooked
1/4 cup heavy cream
2/3 cup fresh ricotta cheese
4 teaspoons chopped chives, divided use
1/4 cup basil chiffonade (sliced in thin strips) , divided use
8 ounces Parmigiano-Reggiano, 1 cup grated, the rest left intact for grating at the table
2 teaspoons cracked black pepper
1/4 cup extra virgin olive oil, divided use
4 teaspoons minced garlic
Set a large pot of salted water over high heat and bring it to a boil. Add the rigatoni and cook until al dente, about 10 minutes.
Meanwhile, pour the cream into a small pot and warm it over low heat.
Put the ricotta in a bowl and whisk in the warmed cream. Add half the chives, half the basil and the grated Parmigiano. Season with salt and the cracked pepper.
Heat 2 tablespoons of the olive oil in a saute pan set over medium-high heat. Add the garlic and saute until it turns golden, approximately 2 minutes.
Drain the rigatoni, add it to the garlic in the pan, add the remaining 2 tablespoons oil and toss. Season to taste with salt.
TO SERVE:Toss the pasta with half of the ricotta-herb mixture, and divide it among individual warmed plates or bowls. Spoon some of the remaining mixture over each serving, sprinkle with the rest of the basil and chives, and serve. Pass the remaining Parmigiano-Reggiano at the table with a grater.
Servings: 4
Adapted from source:
Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef by Alfred Portale, Andrew Friedman
