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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
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).
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.
Add the chopped basil leaves to the tomato sauce and stir to combine. Simmer for another 2 minutes.
In the last few minutes of the sauce's cooking time, stir in the chopped spinach and let it wilt into the sauce.
Turn off the heat and gently mix in the ricotta cheese until the sauce becomes creamy.
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.
Serve the pasta hot, topped with grated Parmigiano-Reggiano. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 9391 mg | 408% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 33.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1762 mg | 136% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3295 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
