Delicious And Simple Ricotta And Tomato Pasta Sauce Food

SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
• Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
• Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
• Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
• Return baking sheet to the oven and bake for an additional 20 minutes.
• Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
• Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

RICOTTA MANICOTTI WITH TOMATO SAUCE

Steps:

• Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
• Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
• Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE

Steps:

• Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
• While pasta is on the go, finely dice your onion and crush your garlic.
• In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
• Add the ricotta to the pan, and stir through the onions and garlic well.
• At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
• Mix well and let simmer gently for 10 minutes.
• Drain pasta.
• Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
• Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.

FIVE MINUTE TOMATO SAUCE WITH RICOTTA AND PARMIGIANO

Steps:

• Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
• Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.
• Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.
• Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.