Garganelli With Tomato And Ricotta (Vegetarian!)

This week I wasn’t feeling too well, so PhysioWife did all the cooking!


one pound garganelli
half pound ricotta cheese
parmigiano reggiano for grating on top
large can crushed san marzano tomatoes
half cup diced onion
quarter cup diced shallot
dry white wine
salt and pepper
olive oil

Sautee onions and shallots with fresh-ground black pepper until translucent and starting to caramelize.

Deglaze with splash of pisco and about a half cup of dry white wine.

Add the tomatoes and simmer on low with cover on for at least one hour, salting to taste.

Boil the garganelli in salty water until it is molto al dente, drain and add back to the sauce (with between one half and one cup of the pasta water), and finish on low heat for a minute or two. Then turn the heat off and plop the ricotta in.

Mix well to incorporate the ricotta.

Plate and grate! EAT!!!!!


  1. says

    oh and also: I had that same ‘french oven’ pot for a while. But it bothered me that the handles get so hot, so I got the ‘saucepan’ style with the wooden handle.

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