Creamy Penne with Ricotta and Tomato Sauce

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 2/3 cups

Penne Pasta

6 cups

Water

up to 8 cups

1 jar
(8.5 oz)

Sun-Dried Tomatoes in Olive Oil

drained, chopped, and reserve 3 Tbsp of the oil

1

Small Yellow Onion , sliced

3 cloves

Garlic , minced

1 Tbsp

Smoked Paprika

1 Tbsp

Crushed Red Pepper Flakes

1 2/3 cups

Ricotta Cheese

1 cup

Shredded Parmesan Cheese

1/2 bunch

Fresh Basil , chopped

plus more for garnish

1

Lemon , juiced

2 Tbsp of juice needed

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

In a large stockpot of Water (6 cups) , add Penne Pasta (2 2/3 cups) and Salt (to taste) . Bring to a boil and cook until al dente according to the package instructions.

Step 2

In a separate pot, heat the oil from Sun-Dried Tomatoes in Olive Oil (1 jar) over medium-high heat. Then add the Yellow Onion (1) and Garlic (3 cloves) . Cook for about 3 minutes until soft and fragrant.

Step 3

Add the sun-dried tomatoes, Smoked Paprika (1 Tbsp) , Crushed Red Pepper Flakes (1 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Continue stirring for about 4-5 minutes.

Step 4

Add pasta, Ricotta Cheese (1 2/3 cups) , and Shredded Parmesan Cheese (1 cup) . Cook for 3 more minutes. Remove from heat. Stir in Fresh Basil (1/2 bunch) and 2 Tbsp of Lemon Juice (1) .

Step 5

Transfer to a serving platter and garnish with basil. Serve immediately!