Labadie Recipe Database

Name Not-sagna Pasta Toss Number of People 6 List of Ingredients 1 lb curly pasta (campanelle, fusilli or cavatappi) Course Salt 2 T olive oil, 2 turns of the pan 1 lb ground sirloin 4 cloves garlic 1 medium onion, finely chopped 1/2 tsp red pepper flakes, eyeball it Black Pepper 1/2 tsp allspice, eyeball it 1 tsp Worcestershire 1/2 dry red wine, a couple of glugs 1/2 cup beef stock 1 28 oz can crushed tomatoes 1 1/2 part skim ricotta cheese 1 cup fresh basil, about 20 leaves 1/2 cup Parmesan plus some to pass at table Description Heat large pot of water to boil for pasta. Salt water and cook pasta. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining. Heat a deep nonstick skillet over medium-high heat. Add olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it carmelizes. Once meathas good color, 4-5 minutes, add garlic, onions, and red pepper flakes and season with salt, pepper, allspice and Worcestershire. Cook 5 minutes more, delgaze meat and onions with red wine, cook off a minute, then combine about 1/2 cup stock into the meat. Stir in tomatoes and bring to bubble. Reduce heat to medium low and simmer 5 minutes. Place ricotta cheese in bottom of shallow bowl. Add ladleful of boiling starchy pasta water to ricotta and stir to combine. Add a couple of handfuls of Parmesan to ricotta and mix (if too thick, add more water). Drain pasta. Toss with cheeses. Add half meat sauce to pasta bowl and combine. Tear or shred basil and add to meat and pasta; toss again. Tast to adjust seasonings. Serve bowlfuls of not-sagna with extra sauce on top and more parmesan to pass at table. Time 30 minutes Difficulty (1-5) 1 Notes Image