1 medium onion, chopped
4 tablespoons extra virgin olive oil
1 pound ricotta cheese
1 cup tomato puree
1/2 cup tomato paste
1 1/2 cups water
salt and freshly ground black pepper
1/2 package rigatoni
4 tablespoons grated Romano cheese
Saute the onion in the olive oil until golden brown. Add ricotta, tomato puree, tomato paste and water and mix thoroughly. Season with salt and pepper and cook over a low heat for about one hour, stirring occasionally. Cook pasta according to the directions on the package. Pour sauce over the pasta and sprinkle with grated cheese.
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