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Pasta & Roasted Red Pepper-Tomato Sauce
with Creamy Ricotta
20 minWellness at Blue Apron
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4 Servings
- Est. 600 Cals/serving
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A bevy of rich Italian cheeses add a boost of creaminess to this dish in two ways: a touch of mascarpone is stirred into the warm pasta just before serving, and a sprinkle of parmesan mixed with more mascarpone and smooth ricotta finishes the dish.
Get Cooking
fresh
ingredients
Title
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¾ lb Elicoidali Pasta
- 1 15-Ounce Can Crushed Tomatoes
- ¾ lb Shredded Kale
- 2 cloves Garlic
- 2 Tbsps Tomato Paste
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2 oz Sliced Roasted Red Peppers
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1 Tbsp Crema Bel Paese Cheese
- 2 Tbsps Mascarpone Cheese
- ¼ cup Grated Parmesan Cheese
- ½ cup Part-Skim Ricotta Cheese
- 1 Tbsp Capers
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Roughly chop the peppers. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta cheese, half the mascarpone cheese, half the parmesan cheese, and 1 tablespoon of olive oil. Season with salt and pepper.
2
Cook the pasta & kale:
Add the pasta to the pot of boiling water. Cook 8 minutes. Add the kale and continue to cook 3 to 4 minutes, or until the pasta is al dente (still slightly firm to the bite) and the kale is tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Make the sauce:
While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped peppers and garlic, capers, tomato paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta and kale, add the sauce, crema bel paese cheese, and remaining mascarpone cheese. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the prepared ricotta. Garnish with the remaining parmesan cheese. Enjoy!
1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Roughly chop the peppers. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta cheese, half the mascarpone cheese, half the parmesan cheese, and 1 tablespoon of olive oil. Season with salt and pepper.
2
Cook the pasta & kale:
Add the pasta to the pot of boiling water. Cook 8 minutes. Add the kale and continue to cook 3 to 4 minutes, or until the pasta is al dente (still slightly firm to the bite) and the kale is tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Make the sauce:
While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped peppers and garlic, capers, tomato paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta and kale, add the sauce, crema bel paese cheese, and remaining mascarpone cheese. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the prepared ricotta. Garnish with the remaining parmesan cheese. Enjoy!
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