Pasta Arrabbiata with Ricotta & Basil

Pasta Arrabbiata with Ricotta & Basil
  • 4Servings


  • 4 cups Arrabbiata Sauce, thawed
  • 1 cup Blistered Peppers, thawed and chopped
  • 1/4 cup EVOO
  • 3 large cloves garlic, finely chopped
  • 1 pound rigatoni, cooked, with 1 cup pasta cooking water reserved
  • Finely grated Pecorino Romano
  • Fresh ricotta
  • Thinly sliced fresh basil


In a large saucepan, simmer the sauce, peppers, EVOO and garlic over medium, stirring occasionally, until heated through, about 10 minutes. Stir in the pasta, adding pasta cooking water by the 1/4 cup as needed if the sauce is too thick; season with salt and pepper. Top with the Pecorino Romano, ricotta and basil.