Riggies With Roasted Vegetable And Ricotta Sauce
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
64
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Cut off the end of the bulb of garlic, exposing all of the cloves, and drizzle with 2 tablespoons of the EVOO and season with salt and pepper
3
Wrap the bulb in foil to form a pouch, and roast until soft and sweet, 40 to 45 minutes
4
Drizzle 4 tablespoons of the EVOO on a nonstick baking sheet
5
Halve the eggplant and score with sharp paring knife to crosshatch the flesh
6
Season with salt and pepper and set into the oil, with the skin-side up
7
Roast until tender, 30 minutes, and then cool to handle
8
Char the red pepper over open flame on the stovetop or under the broiler
9
Cool in a covered bowl to handle, then peel and seed
10
Heat 2 tablespoons EVOO, 2 turns of the pan, in small Dutch oven over medium heat, add the onions and some salt and pepper and cook, partially covered, 10 to 12 minutes
11
Add the tomatoes and the basil
12
Break up the tomatoes and simmer 25 to 30 minutes over low heat
13
Heat a pot of water to boil
14
Cook the pasta until a little shy of al dente, 5 to 6 minutes
15
Reserve 1/2 cup of the starchy cooking water
16
Scrape the eggplant away from skin into the food processor
17
Squish the garlic away from the skins and add to processor along with tomatoes and onions, ricotta and roasted peppers
18
Puree the sauce until smooth and creamy
19
Drain the pasta and pour back into the hot pot
20
Add the sauce and the reserved pasta water
21
Toss to combine and adjust the seasoning
22
Pour into a casserole dish, top with the Parmigiano-Reggiano and pecorino
23
Cool completely and store in the refrigerator for a make-ahead meal
24
To serve, bring the casserole to room temp and bake at 375 degrees F until brown and bubbly