If you're looking for satisfying comfort food, look no further than this silky rigatoni with sweet tomato cream sauce. Teeming with fresh ricotta, Asiago, garlic, and ribbons of basil, this dish is comfort food that's ready in less than 25 minutes.
Mince garlic. Rinse and stack basil leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips (chiffonade).
Cook the Pasta
Bring a pot of lightly salted water to a boil. Put a colander in the sink.Once boiling, add the rigatoni and cook until al dente, about 8-9 minutes. Drain pasta, return to pot, and set aside.
Prepare the Sauce
Heat 1 Tbsp. olive oil in a medium pan over medium heat. Once hot, add garlic and sauté for 1 minute, or until translucent. Add the diced tomatoes (including juice from can), heavy cream, sugar, basil (reserving a pinch for garnish), and half the ricotta (reserving remaining for garnish) and stir together until smooth. Reduce heat to low and allow sauce to thicken, about 4-5 minutes.
Fold in the Pasta
Add salt and pepper to taste. Add sauce to the pot with the cooked pasta and coat rigatoni completely.
Plate the Dish
Ladle the pasta and sauce onto a plate or into a shallow bowl. Top with remaining Ricotta and Asiago cheeses. Garnish with remaining fresh basil and a crack of black pepper.