Not-Sagna Pasta Toss

Recipe by Smilyn
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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of water to a boil for pasta.
  • Salt the water and cook pasta al dente.
  • Save a ladle of the starchy pasta water to form the sauce.
  • Heat a deep nonstick skillet over medium-high heat.
  • Add oil, then add meat.
  • Brown meat and then add onions, garlic, and red pepper flakes.
  • Season with salt, pepper, Worcestershire and allspice.
  • Cook for another 5 minutes, then deglaze the meat mix with red wine.
  • Cook off for 1 minute and then stir the stock into the meat.
  • Stir in the tomatoes and bring it to a bubble.
  • Reduce heat to a simmer for 5 minutes.
  • Place the ricotta cheese in the bottom of a shallow bowl.
  • Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine them.
  • Add the parmesan cheese to the ricotta and mix it in .
  • Toss the hot pasta with cheese mix.
  • Add half of the meat sauce to the pasta mix.
  • Toss to combine.
  • Tear or shred basil and add it to the meat and pasta.
  • Add rest of meat sauce and toss to combine everything.
  • Serve with more parmesan cheese.
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