Sweet Roman Pasta with Ricotta
Instructions:
- 1 pound rigatoni or other short pasta (450 g)
- 2/3 pound ricotta, drained if necessary (300 g)
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- In a large pot of lightly salted boiling water, cook the pasta until it is al dente. Scoop out and reserve 1/ 3 cup of the pasta cooking water.
- While the pasta is cooking, warm a serving bowl. Put the ricotta, sugar, and cinnamon in the bowl and add the reserved pasta water 1 tablespoon at a time, stirring, until the mixture is creamy.
- Drain the pasta and transfer to the serving bowl. Toss to mix well. Serve at once.