A vibrant and comforting dish, this Penne Pomodoro is elevated with the sweetness of peas and the creamy richness of ricotta. Perfect for a quick, yet satisfying meal for two.
30 minutes
A vibrant and comforting dish, this Penne Pomodoro is elevated with the sweetness of peas and the creamy richness of ricotta. Perfect for a quick, yet satisfying meal for two.
Penne Pasta
0 oz
tablespoons
Garlic, finely minced
cloves
Red Pepper Flakes, adjust to taste
pinches
San Marzano Tomatoes, whole peeled, hand-crushed
0 oz
Basil, picked and torn
sprigs
Ricotta Cheese, fresh
cups
Peas, fresh or frozen
cups
Parmesan Cheese, microplaned, plus extra for serving
cups
1. Boil Water
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion (which is what makes restaurant pasta so good!). Add about two teaspoons of salt per quart of water, right before you're going to use it, as you don't want the water to reduce and become too salty. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.
2. Sweat Aromatics
In a large pan over medium heat, add olive oil. Once the oil is shimmering, add the minced garlic and cook for a minute or two until it starts to soften, then add the chili and cook for another thirty seconds.
3. Add Tomato
Add the hand-crushed San Marzano tomatoes to the pan along with the sprig of basil and a pinch of salt. Stir to combine. Allow the mixture to simmer for about 15 minutes, which will thicken the sauce and concentrate the flavors. Remember to stir occasionally and gently to avoid splattering. Feel free to place a lid askew over the top to prevent splattering.
4. Cook Pasta
Return the water to a boil. Add the penne pasta and cook according to the package instructions until it is 95% done - usually about a minute less than the package's 'al dente' time. Reserve a cup of pasta water before draining.
5. Sauce Pasta
Transfer the nearly cooked pasta to the pan with the tomato sauce, making sure to save a cup of the pasta water. Add about a quarter cup of the reserved pasta water to help emulsify and create a silky sauce that clings to the pasta. Continue cooking for another few minutes, until the pasta is perfectly al dente and the sauce has thickened enough to coat the pasta.
6. Finishing Ingredients
Reduce the heat to low. Stir in the peas and cook for an additional minute to warm through. Remove the pan from the heat. Gently fold in the ricotta cheese and microplaned parmesan, allowing the residual heat to slightly melt the cheeses without overmixing. Serve immediately, garnished with additional basil leaves and a sprinkle of parmesan cheese to taste. It's worth noting that not all fresh peas are of equal ripeness, and while some may only need to be warmed through, others may be more starchy and require more cooking.
For a heartier variant, add crispy pancetta or chorizo bits to the sauce. The smokiness and slight spice from these cured meats will infuse the pomodoro and create a more complex flavor profile.
Swap the ricotta for burrata or buffalo mozzarella, which will melt into warm pockets of creamy indulgence within the pasta, offering a richer and more decadent mouthfeel.
Instead of mixing in all the herbs, create a quick pesto with basil, nuts, and Parmesan. Dollop this on top of the finished dish for an intense burst of herby flavor with each bite.
Instead of the usual basil, try incorporating fresh mint or tarragon into your sauce for a different aromatic profile. These herbs can subtly alter the flavor of the pomodoro, giving it a fresh and unexpected note.
Roast cherry tomatoes before adding them to the sauce to intensify their sweetness and add a bit of char. You could also incorporate roasted red peppers or caramelized onions for additional sweetness and depth.
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