Rigatoni Pasta Recipe
Spicy Arrabbiata, Ricotta Cheese, Basil Pesto
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Ingredients
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Pasta
Arrabbiata Sauce
Ricotta Cheese
Basil Pesto
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Drain
Once cooked, drain the pasta, reserving about 1 cup of the pasta water.
Making Arrabbiata Sauce
- 3
- 4
Sauté Garlic
Add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Add Chili Flakes and Tomatoes
Stir in the red chili flakes and canned crushed tomatoes. Season with salt and black pepper.
- 6
Simmer Sauce
Let the sauce simmer for about 15-20 minutes, stirring occasionally until it thickens. Add the chopped basil towards the end.
Preparing Ricotta Cheese
- 7
Mix Ingredients
In a medium bowl, combine the ricotta cheese, salt, black pepper, and lemon zest. Mix until well combined.
Making Basil Pesto
- 8
Blend Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, garlic clove, Parmesan cheese, olive oil, and salt. Blend until smooth and creamy.
Combining and Serving
- 9
Combine Pasta and Sauce
In the pan with the arrabbiata sauce, add the cooked rigatoni and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 10
Plate the Dish
Serve the pasta hot, topped with dollops of ricotta cheese and a drizzle of basil pesto.
