|granulated sugar, plus more for rolling the rigatoni
|dark chocolate, grated or finely chopped
|Pastene Italian Rigatoni
|salt, for the pasta water
|Pastene Sunflower Oil
|pistachios, grated chocolate, or cocoa powder for garnish
- In a bowl, using a fork, mix the ricotta, sugar, chocolate, and ⅛ tsp cinnamon until well combined. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil and cook pasta about 1 minute longer than al dente. Drain well and set aside.
- Meanwhile, heat about 1 inch of oil in a small saucepan until very hot, but not smoking. Add the pasta in small batches and fry until golden and crisp, about 2 minutes. When the pasta initially goes into the oil, it may stick to the pan or other pasta for a few seconds so stir at the start to prevent this from occurring. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining pasta.
- When at room temperature, roll the fried pasta in a mixture of 1 cup of granulated sugar and ⅛ tsp cinnamon. Stand up each rigatoni on a flat serving dish.
- Place the ricotta mixture into a pastry bag or ziploc bag with the corner cut off and pipe the ricotta mixture into each tube.
- Garnish with a whole pistachio, grated chocolate or other toppings.