Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs2019-10-04
Protein-powered Plus pasta gets a boost of richness from a dollop of ricotta cheese atop this mildly spicy, simple tomato sauce. A crumble of toasted bread crumbs adds an essential bit of texture contrast.
In a medium rondo, sauté chopped garlic with oil for two minutes, or until slightly yellow.
Add San Marzano tomatoes and oregano; simmer for approximately 20 minutes over medium heat.
Meanwhile, in a medium skillet, toast the breadcrumbs in olive oil until golden brown, then set aside.
In a small bowl, combine the ricotta and heavy cream. Season with salt and pepper to taste.
Cook pasta according to directions; combine with sauce.
To serve, plate the pasta then top with a dollop of ricotta, a drizzle of Calabrian chili oil, a sprinkle of bread crumbs, and fresh basil.
- 3 pkgs Barilla® Plus Penne
- ¾ cup extra virgin olive oil
- 6 ea garlic cloves, chopped
- ¾ gal crushed Italian tomatoes
- 6 tbsp fresh oregano
- salt and black pepper, to taste
- 3 cups ricotta
- 1½ cups heavy cream
- 6 tbsp Calabrian chili oil
- 1½ cups toasted breadcrumbs
- 6 tbsp basil leaves
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Red Lentil Rotini with Salsa Verde, Roasted Zucchini, Hominy and Fresh Mint
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.