Pasta Alla Silvana E Roberta
Experience the comforting flavors of Italy with Pasta Alla Silvana e Roberta, a hearty rigatoni dish that marries a rich, homemade tomato sauce with creamy ricotta and fresh spinach. This recipe is elevated with fragrant garlic, a touch of red pepper flakes for subtle heat, and the herbal brightness of fresh basil. Perfectly cooked al dente rigatoni absorbs the luscious sauce, while a sprinkle of Parmigiano-Reggiano adds a nutty, savory finish. Ready in just 40 minutes, this vegetarian pasta recipe is perfect for weeknight dinners yet elegant enough for entertaining. Serve it hot, paired with crusty bread or a fresh salad, for a wholesome and satisfying Italian meal.
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Ingredients
- 400 grams Rigatoni pasta
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Red pepper flakes
- 800 grams Crushed tomatoes
- 1 teaspoons Sugar
- 1 teaspoons Salt
- 0.25 teaspoons Fresh ground black pepper
- 10 grams Fresh basil leaves, chopped
- 200 grams Fresh spinach, chopped
- 200 grams Ricotta cheese
- 50 grams Parmigiano-Reggiano, grated
- 4 liters Water for boiling pasta
- 1 tablespoons Salt for pasta water
Directions
Step 1
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Step 2
Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 3
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
Step 4
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes, or until the garlic is fragrant and golden (be careful not to burn it).
Step 5
Stir in the crushed tomatoes, sugar, salt, and ground black pepper. Simmer the sauce for 10-12 minutes, stirring occasionally, to allow it to thicken slightly.
Step 6
Add the chopped basil leaves to the tomato sauce and stir to combine. Simmer for another 2 minutes.
Step 7
In the last few minutes of the sauce's cooking time, stir in the chopped spinach and let it wilt into the sauce.
Step 8
Turn off the heat and gently mix in the ricotta cheese until the sauce becomes creamy.
Step 9
Drain the cooked pasta and add it directly to the skillet with the sauce. Toss the pasta to coat it evenly with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Step 10
Serve the pasta hot, topped with grated Parmigiano-Reggiano. Garnish with additional basil leaves if desired.
Nutrition Facts
| Serving size | (5740.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1739.4 |
| Total Fat 83.2g | 0% |
| Saturated Fat 29.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 162.6mg | 0% |
| Sodium 9390.6mg | 0% |
| Total Carbohydrate 190.0g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 33.1g | |
| Protein 78.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1762.0mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 3294.7mg | 0% |
Source of Calories