Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and Mezzi rigatoni pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta, reserving 3 tablespoons (60ml) of the pasta cooking liquid.
Melt the butter in a medium-sized saucepan over low heat. Add the pasta, ricotta cheese, 2 tablespoons (40ml) of reserved pasta cooking liquid and thyme leaves and stir to combine for two minutes at low heat. The pasta with ricotta should be creamy. Add the additional tablespoon (20ml) of pasta cooking water, where required, to achieve the desired consistency.
Divide pasta with ricotta among deep serving bowls. Serve immediately with grated Parmigiano Reggiano on top – Buon appetito.
400g Mezzi rigatoni pasta|60g unsalted butter|375g ricotta cheese, drained|1 tablespoon thyme leaves, finely chopped|Parmigiano Reggiano, finely grated to serve|Sea salt, freshly ground black pepper