Penne With Quick Tomato Sauce And Ricotta Cheese Recipes

Steps:

• Prepare pasta according to package instructions.
• While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
• Blend at low speed until tomatoes are completely pureed.
• Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes.
• When pasta is done, drain well.
• Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce.
• Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

Steps:

• Heat 3 Tbsp oil in pan.
• Saute onion and garlic.
• Mix in tomatoes, basil and ground red pepper.
• Bring to a boil, breaking up tomatoes.
• Add broth and boil.
• Reduce heat and simmer about 1 hour.
• (Can make this much ahead.) Cook pasta and drain.
• Toss with 3 Tbsp oil.
• Mix pasta with sauce and then mix in Havarti cheese.
• Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
• Bake in 375 oven about 30 minutes.
• ½ of this recipe will easily serve 4.