Learn how this quick and easy recipe for Creamy Tomato Penne Rigate from G. Garvin Live, Episode 106!
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.
Reduce heat to low and simmer until tomato is fragrant and fully cooked, about 15 minutes.
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.
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
Directions
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.
Reduce heat to low and simmer until tomato is fragrant and fully cooked, about 15 minutes.
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.
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.
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