Sunny Tomato, Proscuitto & Whipped Ricotta Pasta
An easy and delicious weeknight meal.
Yields 4 serving
Ingredients
6 oz sun-dried tomatoes
1/2 white onion
4 cloves of garlic
½ cup ricotta
5 basil leaves
15 oz crushed tomatoes
2 Tbps double concentrated tomato paste
½ tsp red pepper flakes
½ cup heavy cream
2 Tbsp white wine
1 tsp kosher salt, plus more for water & finishing
8 oz mezzi rigatoni pasta
5 oz prosciutto
Instructions
Fill a medium pot ¾ full of water. Salt the water and bring it to a boil.
Drain the oil from the 6 oz sun-dried tomatoes into a small bowl, and reserve for later. Empty the tomatoes onto a cutting board and thinly slice them.
Peel and halve a white onion. Finely dice the onion and set aside. Peel and smash 4 cloves of garlic and finely dice. Set aside.
Put ½ cup of ricotta in a medium bowl and use a hand mixer to whip the ricotta for about 2 minutes or until the ricotta is smooth. Cover and refrigerate until serving.
Thinly slice 5 basil leaves and set aside for later.
Transfer 15 oz of crushed tomatoes into a medium bowl and mash the chunks with a fork or whisk.
Heat about 2 Tbsp of the oil from the sun-dried tomatoes in a large pot on medium heat. Add the diced onion and caramelize for 3-4 minutes or until nicely browned. Add the garlic and sun-dried tomatoes and cook for 1-2 minutes. Add 2 Tbsp of tomato paste and 1 tsp red pepper flakes and continue cooking for another 2 minutes.
Meanwhile, add the pasta to the boiling water and cook for 7 minutes or until al dente. Reserve ½ cup of pasta water and strain the pasta.
Add the crushed tomatoes, ½ cup heavy cream, 2 Tbsp of white wine, a pinch of kosher salt, and about 1 tsp of fresh cracked pepper to the sauce and cook for another 5 minutes or until the sauce thickens.
Add the cooked pasta to the sauce with ¼ cup pasta water. Cook for 2 minutes.
Transfer the finished pasta to a serving bowl and top generously with the whipped ricotta. Tear 1 slice of prosciutto over each portion along with the sliced basil and drizzle some of the remaining oil from the sun-dried tomatoes and sprinkle a pinch of salt overtop.
