Lifestyle

Lifestyle Recipe by Stephanie NassPhoto courtesy of Stockton Johnson Lifestyle I was determined to create a pasta-derived dessert to surprise and delight. I thought of cannoli, a dessert beloved by my family, best bought on Arthur Avenue in the Bronx or Mulberry Street in Lower Manhattan. It occurred to me that rigatoni’s wide tubular shape is similar to cannoli. Bam! Fried rigatoni could become the cannoli tube, filled with sweetened ricotta and cocoa powder. Makes about 30 cannoli; serves 8 ½ pound of rigatoni Kosher salt Vegetable oil 2 tablespoons ground cinnamon 2 tablespoons granulated sugar 1 cup whole milk ricotta 2 tablespoons confectioners’ sugar graham crackers, crumbled Instructions: Cook the rigatoni in a pot of salted boiling water according to the package instructions. Once tender, drain the pasta. Set aside pieces that have broken. Blot the winners dry with paper towels. Roll them in about a tablespoon of oil...