Learn how this quick and easy recipe for Creamy Tomato Penne Rigate from G. Garvin Live, Episode 106!
2 tbsp Extra Virgin Olive Oil
4 Cloves Garlic (minced)
¼ cup Shallots Sautéed
6 Plum Tomatoes (peeled and chopped)
1 ½ tsp Dried Basil
¾ tsp Dried Oregano
⅛ tsp Cayenne Pepper
1 Pinch of Sugar
7 oz Penne Pasta
⅓ cup Ricotta Cheese
¼ cup Parmesan Cheese (shaved)
2 tbsp Torn Basil Leaves (or to taste)
Salt and Freshly Ground Black Pepper to taste
1
Heat olive oil in a skillet over medium. Sauté garlic and shallots in oil until lightly golden, 1 to 2 minutes; add tomatoes, basil, oregano, cayenne pepper, and sugar and season with salt and pepper.
2
Reduce heat to low and simmer until tomato is fragrant and fully cooked, about 15 minutes.
3
While tomato sauce simmers, bring a large pot of salted water to a rapid boil. Cook penne at a boil until al dente, about 8 minutes; drain.
4
Remove skillet from heat and stir ricotta cheese with the tomatoes to melt into a smooth sauce; add pasta and toss to coat. Garnish with Parmesan cheese and basil to serve.
Ingredients
2 tbsp Extra Virgin Olive Oil
4 Cloves Garlic (minced)
¼ cup Shallots Sautéed
6 Plum Tomatoes (peeled and chopped)
1 ½ tsp Dried Basil
¾ tsp Dried Oregano
⅛ tsp Cayenne Pepper
1 Pinch of Sugar
7 oz Penne Pasta
⅓ cup Ricotta Cheese
¼ cup Parmesan Cheese (shaved)
2 tbsp Torn Basil Leaves (or to taste)
Salt and Freshly Ground Black Pepper to taste