Penne Rigate alla Fornaia

Mark Priestley

Tags Vegetarian

1/4 cup of olive oil
1 large red onion, finely diced
1 cup dry white wine (e.g. sauvignon blanc)
1 clove of garlic, pressed
4 cups of Italian tomatoes with their juice put through a food strainer or mill
1/4 cup pesto
Salt and pepper to taste
1/4 cup of whole milk ricotta
1 lb of penne
1/2 cup Parmesan

Heat the oil in a large skillet over medium heat.  Add the onion, garlic and cook until the onion is soft.  Add the wine and cook until it is almost entirely reduced.  Stir in tomatoes and cook uncovered 8-10 minutes.  Add the pesto and mix until fully incorporated.  Add the ricotta and salt and pepper to taste.

Cook the penne until al dente

Pour the sauce on top and fold together.  Sprinkle the Parmesan on top

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