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Full Online Book HomeLearning KitchenPasta And Pastasauces - Penne With Ricotta And Tomato Sauce
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Pasta And Pastasauces - Penne With Ricotta And Tomato Sauce Post by :FrannieC Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2910

Click below to download : Pasta And Pastasauces - Penne With Ricotta And Tomato Sauce (Format : PDF)

Pasta And Pastasauces - Penne With Ricotta And Tomato Sauce

1 cup ricotta cheese (full milk if possible)
1/4 cup extra-virgin olive oil
kosher salt
freshly ground pepper
3 lb. ripe tomatoes -- cored & chopped
1/2 cup onion -- diced
1 clove garlic -- minced
2 tbsp. fresh basil -- chopped
2 tbsp. Parmesan cheese -- freshly grated
3/4 lb. penne pasta


In a small bowl, whisk the ricotta with 2 tbsp. of oil, 1/2 tsp. salt and 1/4 tsp. pepper. Cover and set aside at room temperature for up to 4 hours.

In a large stainless steel saucepan, simmer the tomatoes over moderate heat until very soft, about 10 minutes. Pass them through the medium disk of a food mill or use a rubber spatula to push them through a coarse strainer.

Wipe out the saucepan and heat the remaining 2 tbsp. of oil in it. Add the onion and garlic and cook over low heat until softened but not browned, about 4 minutes. Add the tomato sauce and 1 tbsp of the basil and simmer over moderately low heat until the sauce thickens, about 20 minutes. Stir in the Parmesan cheese and season with salt and pepper.

Fill a large pot of water, cover and bring to a boil. Add salt and the penne. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the pasta and add it to the sauce; toss to coat the pasta well. Serve immediately in warmed bowls, topped with a dollop of ricotta mixture and a sprinkling of remaining basil.

NOTES : Recipe by Michael Romano.

Book note: to make a richer sauce, add 1 tbsp. of mascarpone chese into the ricotta in Step 1.
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