Veggie Rich Lemony Ricotta Rigatoni
This pasta is creamy and cozy, yet fresh and bright. The ricotta parmesan sauce makes the pasta rich and creamy and has a taste of citrus from the lemon. This complements the pops of flavor from the bursting tomatoes, golden mushrooms, and bright arugula. Chicken sausage is a great addition for those wanting to add more protein to this dish.
The Secret to Perfectly Bursting Tomatoes
Bursting tomatoes elevate a dish with flavor and make it feel fancy. These bursts of flavor and color add the right amount of tang. The perfect bursting tomato has blistered/split skins and are not cooked to mush. Some tricks that help are:
- Use a medium-high heat
- Give tomatoes space to roll around in the pan
- Do not season with salt beforehand
- Do not stir constantly
Building a Creamy Sauce without Whipping Cream
You don’t need a splash of heavy cream to make pasta smooth and creamy. Some of the silkiest sauces come together without it. The secret is combining naturally creamy ingredients with a little heat and a touch of starchy pasta water.
The tricks to a creamy sauce:
- Start with a creamy base. Ingredients like ricotta, mascarpone, Greek yogurt, or even blended white beans can give you a rich texture without the heaviness.
- Use starchy pasta water. The starch clinging to the water acts like a natural thickener, helping your sauce cling beautifully to each piece of pasta.
- Incorporate cheese for body. Parmesan, pecorino, or soft goat cheese melt right in, adding both creaminess and a depth of flavor.
- Add a bright element. A squeeze of lemon juice or a sprinkle of fresh herbs cuts through the richness, balancing the sauce so it tastes fresh, not heavy.
- Emulsify, don’t boil. Overheating can cause your sauce to break. Instead, gently whisk your base ingredients over low to medium heat until smooth.
Veggie Rich Lemony Ricotta Rigatoni
- Yield: serves 4
Ingredients
– 1 cup chopped mushrooms
– 12 oz rigatoni pasta
-1 tbsp olive oil
– 1 cup of cherry tomatoes
– 1/4 cup arugula
– 2 chicken sausages (optional)
For the sauce:
-1 cup ricotta cheese – part skim milk
– 1/2 cup parmesan
– 1/4 cup lemon juice
– 1/2 cup pasta water
Instructions
1. In a pot, bring water and a dash of salt to a boil. Meanwhile, wash produce under water and chop mushrooms and chicken sausage.
2. Once water boils, cook pasta as directed on the box. Strain when cooked through, and save 1/2 cup of the pasta water.
3. In another small pot, add the sauce ingredients, and cook on medium-low to heat up. Whisk for two minutes, as the sauce should slightly thicken.
3. In a frying pan, heat 1 tbsp oil. Then sauté the mushrooms until they have a golden brown color. Then add the tomatoes and chicken sausage into the pan. Cook until some of the tomatoes start to burst. Take off the heat.
4. Mix the sauce with the tomatoes, chicken sausage, mushrooms, pasta, and arugula.
5. Serve and enjoy!