Caramelized Onion Rigatoni with Sage-Infused Whipped Ricotta

    15 Mins
    30 Mins
    1 People

This caramelized onion rigatoni with sage-infused whipped ricotta is the only thing you need in your life! It’s hands-down one of the best pasta recipes I’ve ever made!



01 Step

Caramelize the onion and fennel: Heat avocado oil in a wide pot over medium-low heat. Add the onions and fennel and cook, stirring regularly, for 30-35 minutes until the onions and fennel deepen in color. Season with salt and pepper. You can add a little sugar, if you like them a bit sweeter

02 Step

Crisp the sage: Heat 1/4 cup extra virgin olive oil in a small pot over medium heat. Add half the sage leaves, in batches, and cook for 2-3 seconds until crispy. Immediately transfer to a paper towel-lined plate and season with salt. Reserve the oil

03 Step

Mince the remaining half of the sage and set aside

04 Step

Cook the pasta: Bring a large pot of salted water to a boil and cook pasta til al dente. Reserve 3/4 cup pasta water. Drain pasta. Note: try to time this so that you're draining the pasta right as the onions finish caramelizing

05 Step

Make the whipped ricotta: Combine the ricotta with lemon juice and zest and season with salt. Using a hand mixer, blend until very smooth and creamy. If needed, add a splash or two of milk. Pour in half the reserved sage oil and continue blending until creamy. Set aside

06 Step

Finish the pistachios: Crush all but 4 of the crispy sage leaves and toss with the pistachios. Season with salt and set aside.

07 Step

Finish the pasta: Melt the butter into the caramelized onions. Add the minced sage and cook 1 minute. add 1/2 cup reserved pasta cooking water and bring to a boil. Cook for 3-4 minutes until thickened and reduced slightly. If needed, add more water. Add the pasta and toss to coat. Turn off the heat.

08 Step

To Serve: Divide the whipped ricotta between plates and add a touch more of the reserved sage oil on top. Pile the pasta on top and garnish with the pistachios. Place a crispy sage leave on top. Enjoy!

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