Lidia's Pasta and Sauces
This dried-pasta dish is super easy to make – and especially delicious with my Tuscan Arrabiatta Sauce, filled with tomatoes, spicy green pepper, carrots, garlic, and basil. It originally did not include ricotta, but that helps balance the spiciness of the sauce. You can also top it with a spoon of burrata at the very end, or even a slice of buffalo mozzarella. If you can’t find my sauce at your local market you can order from my Products Page.
· KOSHER SALT
· 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
· 3 SPRIGS FRESH ROSEMARY
· 1 JAR OF LIDIAS TUSCAN PEPPER SAUCE
· 1 POUND DRIED PENNE RIGATE
· ½ CUP FRESH BASIL LEAVES, SHREDDED
· ½ CUP FRESHLY GRATED GRANA PADANO, PLUS MORE FOR SERVING
· ½ CUP FRESH RICOTTA
Bring a large pot of salted water to a boil for the pasta. Add the olive oil to a pan and add the rosemary, stir for a minutethen add the Lidia sauce rinse the jar with ½ cup of water and add to pan.Let simmer for 8-10 minutes until the pasta is cooked. Remove the rosemary branches from sauce.
Cook the pasta until just al dente, remove it with a spider, and add to the sauce in the skillet along with about ½ cup pasta water. Toss to coat the pasta in the sauce; then simmer until the sauce comes together, about 2 to 3 minutes, adding a little more pasta water if it seems dry. Remove the skillet from the heat and sprinkle with the basil and grated Grana Padano. Season with salt, and toss well. Spoon the pasta into individual shallow bowls, and spoon a fresh dollop of ricotta on top of each one and serve