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Rigatoni with Herbs, Onions, and Ricotta Salata

Prep time
30 mins
Entrée | Potatoes rice & pasta
Special Diets

Adapted from The Babbo Cookbook by Mario Batali, and the San Francisco Chronicle.


Oniony-herby-garlicky goodness, this recipe is a keeper!


3 Tolive oil
1 lbsweet onions (sliced in half from stem to root, then sliced lengthwise)
2 Tbutter
5 clvgarlic (minced)
1⁄2 lbleeks (cut into 1/8" rings, rinsed well)
1⁄2 lbred onions (quartered and sliced)
1 bnscallions (trimmed and cut into 2" lengths)
1⁄2 cwater
  salt (to taste)
  pepper (to taste)
1 lbrigatoni
4 ozricotta salata (coarsley grated)
1⁄4 cflatleaf parsley (finely chopped)
1⁄8 cchives (chopped into 1" lengths)


Heat the olive oil over medium heat in a large skillet. Add the sweet onions and cook over medium-low heat, stirring occasionally, until translucent. Raise the heat to medium and cook until deep golden and nicely caramelized, stirring often. Place the onions in a bowl and set aside.

Melt the butter in a skillet over medium heat. Add the garlic, leeks, red onion, and scallions and sauté until soft and golden. Add the water and cook until it evaporates. Sprinkle with salt. Turn off the heat and add the sweet onions to the pan.

Bring a large pot of water to boil and cook the rigatoni until al dente. Drain. Heat the pan of onions over medium-high heat and gently fold in the pasta, and sauté for one minute. Transfer to a serving dish and top with the cheese, parsley, and chives. Serve immediately!