A spoonful of lemon-scented whipped ricotta makes a creamy base for rigatoni in a rich sun-dried tomato sauce. Spinach folds into the hot pasta just before serving.
Save the Pasta Water
The rigatoni finishes in the sauce, so reserve its cooking water before draining. Keep the tomato-jar oil for the sauce and the separate olive oil for whipping the ricotta.
Whipped Ricotta Pasta with Sun-Dried Tomatoes
Rigatoni in a sun-dried tomato and spinach sauce, served over smooth lemon-scented whipped ricotta.
Ingredients
Kosher Salt- 12 oz Rigatoni
- 8.5 oz Sun-dried tomatoes, julienned oil-packed jar; 3 tbsp oil reserved, drained
- 4 cloves Garlic thinly sliced
- ½ tsp Crushed Red Pepper Flakes crushed
- 28 oz Tomatoes canned; crushed
- ¾ tsp Sugar granulated
- 15 oz Ricotta whole milk (1 container)
- ½ tsp Lemon zest finely grated
- 2 tbsp Olive oil extra virgin
- 5 oz Baby spinach one 5-ounce package
- Parmesan cheese grated, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until 2 to 3 minutes short of the package time; it will finish in the sauce. Reserve 1 1/2 cups cooking water, then drain.
- Meanwhile, warm the reserved 3 tablespoons tomato oil in a high-sided skillet. Add the drained sun-dried tomatoes, sliced garlic, and pepper flakes. Stir until the garlic is fragrant and lightly golden, about 3 minutes, reducing the heat if it begins to darken. Add crushed tomatoes, sugar, and 1/2 teaspoon salt. Simmer gently for about 15 minutes, stirring occasionally.
- Blend the ricotta, lemon zest, and 1/2 teaspoon salt in a food processor or blender. With the motor running, drizzle in the separate 2 tablespoons olive oil and process until smooth, about 2 minutes.
- Add the drained pasta and 1 cup reserved pasta water to the tomato sauce. Stir in the 5 ounces spinach and cook until the pasta is tender and the spinach has wilted. Add more reserved water a little at a time if needed for a coating sauce. Taste and adjust salt.
- Spoon some whipped ricotta into four bowls. Add the hot pasta, then dollop with the remaining ricotta and finish with grated Parmesan.
Notes
The tomato oil and olive oil have different jobs: reserve 3 tablespoons from the tomato jar for the sauce and use 2 tablespoons olive oil for whipping the ricotta. The pasta finishes cooking in the sauce. Use 5 ounces baby spinach, not 15 ounces. The 30-minute total is the source estimate with overlapping preparation.
Tried this recipe?
Let us know how it was!Adapted from Laura Rege’s Whipped Ricotta Pasta at Delish.