A hearty peperonata ragù with whipped lemon parmigiano ricotta. This ragù is made with red peppers, smoked paprika, Calabrian chilies, garlic and hand crushed tomatoes. The whipped lemon parmigiano ricotta adds creaminess and richness to the dish!
Serving For Two People
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— 300g Rigatoni
— 400g Peperonata Ragù
— 80g Lemon Parmigiano Ricotta
— Fresh Basil
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 2-3 minutes.
2) Heat peperonata sauce over medium heat until simmering.
3) Transfer pasta to sauce pan, toss until evenly coated and salt to taste.
4) Plate in two bowls. Top with whipped parmigiano and ricotta, finish with fresh basil.
Contains Dairy
