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Marissa Bolden

Ricotta Marinara

Smooth pureed tomatoes with butter and onions. Freshly torn basil, oregano, and crushed pepper complete the dish. It is finished with ricotta cheese and balsamic vinegar. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • Penne Pasta cooked
  • SAUCE
  • 28 oz approx. 800g Tomato Puree
  • ½ cup Reserved Pasta Water
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 Medium Yellow Onion diced
  • 8 Garlic Cloves minced
  • 2 tsp Crushed Red Pepper Flakes
  • 1 oz approx. 30ml Vodka, optional (or white wine)
  • 2 tsp Salt
  • 1 tsp White Sugar
  • ½ cup Ricotta Cheese
  • ¼ cup Parmesan Cheese
  • 8 Basil Leaves torn
  • 1 tsp Oregano torn
  • 1-2 Tbsp Balsamic Vinegar

Method
 

  1. In a saucepan over medium-high heat, add butter and olive oil.
  2. Add the diced onions and sweat for 5 minutes until softened.
  3. Reduce the heat and add the minced garlic and crushed red pepper flakes.
  4. Stir in the tomato puree, vodka (if using), salt, sugar, torn basil, and oregano.
  5. Bring the sauce to a simmer, then cover and reduce heat to low. Let it cook for 30 minutes.
  6. Taste and adjust salt as needed.
  7. Once ready to serve, add the reserved pasta water to the marinara sauce.
  8. Stir in the ricotta cheese, Parmesan cheese, and cooked penne pasta.
  9. Add 1-2 tablespoons of balsamic vinegar and stir until the pasta is thoroughly coated in the sauce.
  10. Adjust with more balsamic vinegar, salt, or crushed red pepper flakes to taste, if desired.