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Roasted Pepper Rigatoni with Ricotta
Ingredients
  • 9 ounces pasta
  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 4 tbsp vodka
  • 7 ounces cherry tomatoes
  • 1 jar (280 g/10 oz) roasted bell peppers drained and cut into smaller pieces
  • 2 tbsp tomato paste
  • 2 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes more or less to taste
  • 1 can (14 oz/400 g) crushed tomatoes
  • 5 ounces ricotta
  • 20 basil leaves
  • toasted pine nuts for serving, optional
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