Chef G. Garvin’s Creamy Tomato Penne Rigate

Learn how this quick and easy recipe for Creamy Tomato Penne Rigate from G. Garvin Live, Episode 106!

Yields1 Serving
 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
  tsp Cayenne Pepper
 1 Pinch of Sugar
 7 oz Penne Pasta
  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
  tsp Cayenne Pepper
 1 Pinch of Sugar
 7 oz Penne Pasta
  cup Ricotta Cheese
 ¼ cup Parmesan Cheese (shaved)
 2 tbsp Torn Basil Leaves (or to taste)
 Salt and Freshly Ground Black Pepper to taste

Directions

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.

Chef G. Garvin’s Creamy Tomato Penne Rigate
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