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Pasta & Roasted Red Pepper-Tomato Sauce Fill 1 Created with Sketch.

with Creamy Ricotta

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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Prepare the ingredients:
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.

Cook the pasta & kale:
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.

Make the sauce:
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.

Finish the pasta & serve your dish:
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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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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.

Cook the pasta & kale:
Make the sauce:
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! 

Finish the pasta & serve your dish: