Ingredients

The following ingredients have 4 Servings
  • 1 dash herb infused olive oil (for cooking)
  • 1 24 oz jar roasted red peppers (drained)
  • 4 cloves garlic (peeled and just lightly smashed)
  • 1 whole shallot (peeled and cut into chunks)
  • 1/4 cup pine nuts
  • 1 cup chicken stock
  • 1/4 cup ricotta cheese
  • 1 pinch dried basil leaves
  • 1 pinch dried parsley leaves
  • 1 teaspoon hickory smoked sea salt
  • 1/2 teaspoon smoked paprika
  • 1 pinch crushed red pepper
  • 1 pound short dry pasta
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon butter
  • Fresh basil leaves (cut into chiffonade as needed for garnish)
  • additional fresh parmesan (shaved, for garnish)

Instruction

  • First, get a large pot of water on the stove and bring it to a boil. Salt it until it tastes like the sea. In a separate large rondeau pan, heat the olive oil over medium high heat. Cook the roasted red peppers, garlic, shallot and pine nuts in it just until soft, about 2-3 minutes.
  • Let the mixture cool for about 2 minutes while you get your food processor out and set up. Transfer the mixture into the bowl of the food processor and let it run until you have a smooth puree.
  • Spoon the puree back into the rondeau pan. Add the chicken stock, ricotta, dried herbs, salt, paprika and red pepper. Give it a thorough stir to combine it and let it simmer for 10 minutes.
  • In the meantime, cook the pasta in the boiling water until just tender, about 7-8 minutes. Drain it and get it into the pan with the smokey red pepper sauce. Add in the parmesan cheese and butter and give it all a big toss to combine it.
  • You're ready to plate and serve! Spoon the pasta into bowls, then garnish with the basil chiffonade and parmesan shavings. So easy, quick and delicious!