Gnocchetti Rigati Alla Ciociara
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: < 30 minutes
- 1/4 cup olive oil
- 1 onion, peeled and diced
- 2 slices bacon, coarsely chopped
- 1 pound ricotta or small curd cottage cheese
- 1/4 cup coarsely chopped Italian parsley leaves
- 15 fresh basil leaves, coarsely chopped
- 1 tablespoon finely chopped green onion tops
- 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for table use
- salt, to taste
- freshly ground black pepper, to taste
- 1 pound gnocchetti rigati or rigatoni
Heat olive oil in a medium-size heavy skillet. Add onion and bacon. Cook over low heat until onion is soft and translucent and bacon renders its fat but is not yet crisp. Remove from heat. Set aside. In a small mixing bowl, use wooden spoon to beat together ricotta, parsley, basil, green onion tops and Parmigiano-Reggiano cheese. Add cooked onion, bacon and its fat, and salt and pepper to taste. Mix well. Cook pasta in abundant boiling salted water until al dente. While pasta is cooking, add 1/4 to 1/2 cup cooking water to ricotta mixture. Mix well. Drain pasta in colander. Immediately place pasta in shallow serving bowl. Add ricotta mixture and toss. Serve immediately, with additional Parmigiano-Reggiano cheese to taste.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by HappyCook80
Gnocchetti Rigati Alla Ciociara 1/4 cup olive oil 1 onion, peeled and diced 2 slices bacon, coarsely chopped 1 pound ricotta or small curd cottage cheese 1/4 cup coarsely chopped Italian pa
by sgre52160
Serves 4-6 1/2 cup golden raisins white wine to cover raisins 1/4 cup pine nuts 1/4 cup extra virgin olive oil 2 cloves garlic, finely chopped 4 oil packed anchovy fillets, cut into strips 2
by sgre52160
Kosher salt 1 large red onion 6 ounces guanciale, cut into 1/4-inch-thick, 2-inch-long batons )substitute pancetta or even regular bacon) 1/4 cup extra-virgin olive oil 1 teaspoon red pepper flake
by ICOOK2
5 1/2 cups milk 2 cups semolina 2 tsp. kosher salt 1 1/4 cups grated Parmigiano-Reggiano cheese 2 egg yolks 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted
by sgre52160
Olive Oil 4-6 oz halibut steaks Jar of pesto sauce or 1/2cup homemade pesto 1 lemon, cut into wedges Preheat broiler with rack set 4 inch from the heat source. Lightly oil broiling pan. Place h
view more member recipes