Creamy Lumaca Rigata Pasta

with Butter Lettuce & Orange Salad

35 MIN

4 Servings

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From the Test Kitchen

In this recipe, classic tomato sauce gets a boost of deliciously creamy texture and flavor from ricotta cheese. It’s a perfect partner for lumaca rigata pasta, whose ridged texture helps hold the rich sauce. A seasonal side salad completes the dish with refreshing contrast.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Lumaca Rigata Pasta
1 14-Ounce Can Whole San Marzano Tomatoes
1 cup Part-Skim Ricotta Cheese
2 cloves Garlic
1 Yellow Onion
1 bunch Parsley
¼ cup Grated Parmesan Cheese
2 Tbsps Butter
2 Tbsps White Wine Vinegar
2 Tbsps Crème Fraîche
1 tsp Whole Dried Oregano
1 head Butter Lettuce
1 Orange

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Cut off and discard the root end of the lettuce; separate the leaves.

2 Make the sauce:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomatoes and oregano; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste.

3 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Make the dressing:

While the pasta cooks, in a bowl, combine the vinegar, crème fraîche, and half the parmesan cheese; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

5 Finish the pasta:

To the pot of cooked pasta, add the sauce, butter, half the chopped parsley, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the ricotta cheese. Season with salt and pepper to taste.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the lettuce leaves and sliced orange; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Serve the finished pasta with the salad on the side. Garnish the pasta with the remaining parmesan cheese and remaining chopped parsley. Enjoy!