Penne with Roasted Red Pepper and Ricotta Sauce

Ingredients

• 400 g penne
• 300 g roasted red peppers in brine, drained
• 250 g ricotta
• 2 garlic cloves
• 400 g tinned chopped tomatoes
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 15 g fresh basil

Method

1. 1

   Cook the penne in a large pan of salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.

2. 2

   Heat the olive oil in a saucepan over a medium heat. Add the crushed garlic and smoked paprika and cook for 1 minute.

3. 3

   Add the tinned tomatoes and drained roasted peppers. Simmer for 10 minutes until slightly reduced.

4. 4

   Use a hand blender to blitz the sauce until smooth. Season with salt and pepper.

5. 5

   Stir in the ricotta until fully combined, loosening with a little pasta water if the sauce is too thick.

6. 6

   Toss the drained penne through the sauce and heat gently for 1–2 minutes.

7. 7

   Serve scattered with fresh basil leaves.