Roasted Pepper Rigatoni with Ricotta
This is weeknight dinner excellence, with silky roasted peppers and creamy ricotta in a deliciously rich tomato sauce. Jazzed up with a splash of vodka and tender cherry tomatoes. A knockout pasta dish that comes together in about 20 minutes.
Ingredients
- 9 ounces pasta
- 3 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves minced
- 4 tbsp vodka
- 7 ounces cherry tomatoes
- 1 jar (280 g/10 oz) roasted bell peppers drained and cut into smaller pieces
- 2 tbsp tomato paste
- 2 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp crushed red pepper flakes more or less to taste
- 1 can (14 oz/400 g) crushed tomatoes
- 5 ounces ricotta
- 20 basil leaves
- toasted pine nuts for serving, optional
Instructions
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion.
- Cook the pasta in a large pot of boiling, generously salted water. Drain, reserving ½ cup of cooking water.
- While pasta is cooking, heat the oil in a large skillet over medium. Add the onion and garlic, cook until soft, about 3 minutes. Add vodka and stir to incorporate.
- Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Then press on the back of the tomatoes with a fork to release their juices and stir to combine. Add roasted bell peppers, cook for 2 minutes. Season with red pepper flakes, sweet paprika, black pepper and salt.
- Stir in the tomato paste and add crushed tomatoes. Simmer for 10 minutes.
- Next, stir in ricotta and basil leaves. Toss with pasta and add ¼ cup cooking water to thin out the sauce, add more if needed. Taste, and adjust salt.
- Serve with toasted pine nuts. Top with a sprinkle of red pepper flakes. Enjoy!
Video
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Nutrition
Calories: 737kcalCarbohydrates: 113gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 1372mgPotassium: 904mgFiber: 7gSugar: 11gVitamin A: 1761IUVitamin C: 33mgCalcium: 233mgIron: 4mg
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