Pappardelle With Baked Ricotta

• 5 tbsp olive oil
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and chopped finely
• 1 - 28 oz can chopped tomatoes
• 1 pinch sugar
• 1 tbsp balsamic vinegar
• 1 lb ricotta cheese
• 2 tsp dried oregano
• 1 None dried red chili pepper, finely chopped
• 1 lb pappardelle
• 4 oz arugula
• 2 tbsp Parmesan cheese, grated

1. For the tomato sauce, heat 2 tbsp oil in a frying pan and saute onions and garlic. Add tomatoes, season to taste then add sugar and vinegar. Bring to a boil and simmer over low heat.
2. For the ricotta, preheat the broiler. Mix ricotta with remaining oil, oregano and chili then spread evenly in a baking dish. Broil for 4-7 mins.
3. Meanwhile, cook pappardelle in boiling salted water according to package directions and drain. Mix pasta with tomato sauce and arugula. Serve sprinkled with Parmesan cheese and crumbled ricotta.

olive oil, onion, clove garlic, tomatoes, sugar, balsamic vinegar, ricotta cheese, oregano, red chili pepper, arugula, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/19707 (may not work)