Ingredients
- ¼ cup extra virgin olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, chopped
- 4 ounces California Dried Figs, stems removed and chopped, about 8 figs
- ¼ cup red wine vinegar
- 12 ounces ground Italian sausage
- ½ teaspoon fennel seeds
- 1 tablespoon minced fresh rosemary leaves
- 28-ounce can crushed tomatoes
- 2 quarts water
- 1 tablespoon fine sea salt
- 1 pound rigatoni pasta
- 8 ounces whole milk ricotta cheese
- 1 cup grated mozzarella cheese
- ¼ cup Italian parsley, minced
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