Stuffed Rigatoni

I made this stuffed rigatoni a few months back, but of course, never posted :/. Anyways, because of my procrastination, I don't remember exactly how this recipe goes, but again, I'll try my best. These rigatoni were so big they were just begging to get stuffed with a ricotta cheese mixture. The sauce is a cherry tomato sauce. I love using cherry tomatoes because they have that added sweetness already, without having to add sugar or sweetener like other recipes call for when using regular, for example, steak tomatoes. You will also see though, that I add rice wine vinegar to the sauce. It is an unusual ingredient for italian food, but I find that it adds depth and a little sweetness and tanginess and I happen to love it!


Ingredients
1 to 1&1/2 cup of Rigatoni pasta shapes
Salt
1 cup of ricotta cheese
Olive oil
Pepper
2 or 3 cloves of garlic
1/2 cup of diced white onions
1 cup of cherry tomatoes, halved or quartered
1-2 splashes of rice wine vinegar
A few leaves of basil

Procedure
Boil water and salt. Add the pasta shapes and let become almost al dente (the pasta cooking process will finish with the sauce). Let the pasta shapes cool while you mix together ricotta cheese, a little (about a tablespoon) olive oil for a thinner consistency, and salt and pepper for seasoning. When the mixture tastes as salty/peppery/etc. as you prefer, stuff the rigatoni. I prefer to put the cheese mixture inside a plastic ziplock baggie then snip off one corner and use like a piping bag. I find that you have to fill one end of the rigatoni and then the other side to prevent pasta breakage and cheese spilling all over the place. Once the pasta has been stuffed, add olive oil to a pan on medium heat. Add chopped garlic and onions. Let these veggies cook almost completely through. Add your tomatoes, salt and pepper, and cook until the tomatoes seem to be breaking apart. At this point, add your vinegar and let it cook off a bit. Then, gently add your rigatoni and let the pasta heat through again. The cheese should become a little like a liquid. Plate your rigatoni and garnish with a few slivers of basil leaves. Then enjoy!