Riggies with Roasted Vegetable and Ricotta Sauce
- 1 large bulb garlic
- 1/2 cup EVOO
- Salt and pepper
- 1 firm eggplant
- 1 large red bell pepper
- 1 onion, chopped
- One 28- to 32-ounce can San Marzano tomatoes
- Handful fresh basil leaves
- 1 pound rigatoni
- 1 cup fresh ricotta, cow or sheep milk
- 1/3 cup grated Parmigiano-Reggiano
- 1/3 cup grated pecorino
- Preheat the oven to 400 degrees F.
- 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.
- Wrap the bulb in foil to form a pouch, and roast until soft and sweet, 40 to 45 minutes.
- Drizzle 4 tablespoons of the EVOO on a nonstick baking sheet.
- Halve the eggplant and score with sharp paring knife to crosshatch the flesh.
- Season with salt and pepper and set into the oil, with the skin-side up.
- Roast until tender, 30 minutes, and then cool to handle.
- Char the red pepper over open flame on the stovetop or under the broiler.
- Cool in a covered bowl to handle, then peel and seed.
- 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.
- Add the tomatoes and the basil.
- Break up the tomatoes and simmer 25 to 30 minutes over low heat.
- Heat a pot of water to boil.
- Cook the pasta until a little shy of al dente, 5 to 6 minutes.
- Reserve 1/2 cup of the starchy cooking water.
- Scrape the eggplant away from skin into the food processor.
- Squish the garlic away from the skins and add to processor along with tomatoes and onions, ricotta and roasted peppers.
- Puree the sauce until smooth and creamy.
- Drain the pasta and pour back into the hot pot.
- Add the sauce and the reserved pasta water.
- Toss to combine and adjust the seasoning.
- Pour into a casserole dish, top with the Parmigiano-Reggiano and pecorino.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, bring the casserole to room temp and bake at 375 degrees F until brown and bubbly.
- When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
- Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
- Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
garlic, evoo, salt, eggplant, red bell pepper, onion, tomatoes, handful fresh basil, rigatoni, fresh ricotta, pecorino
Taken from www.foodnetwork.com/recipes/rachael-ray/riggies-with-roasted-vegetable-and-ricotta-sauce.html (may not work)