Strozzapreti With Sopressatta Tomato Ricotta Sauce


INGREDIENTS
half pound strozzapreti
chopped sopressatta
diced garlic
2/3 box of Pomi strained tomatoes
salt
fresh-ground red chili pepper flakes
splash white wine
salt
olive oil
half pound whole-milk ricotta
parmigiano reggiano

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Sopressatta.

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Some of the other ingredients.

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Sautee the sopressatta on low: don’t scorch it.

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Throw in some garlic and keep sauteeing.

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Deglaze with a splash of whie wine when the garlic is nice and soft.

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Add the tomatoes and some salt and simmer on low.

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Tomatoes look cooked.

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Boil the strozzapreti in salted water, throw them in with the sauce, and add some pasta water. Finish on medium-high for a minute or so with gentle stirring.

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Turn to low, add the ricotta, and stir gently to incorporate.

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Done.

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Grate a little red chili flakes and reggiano on top.

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