You guys: I’ve found it. Finally. This farfalle with creamy ricotta tomato sauce is exactly what I’ve been looking for since February 8, 2012.
Why, do you ask, have I been looking for a delicious pasta recipe since then? Well because that is the date when I met my soon-to-be husband! And ever since that fateful day, I’ve been scouring the web and every cookbook I can find for a pasta recipe that he likes. Because the sad truth is, he doesn’t love pasta.
Then again, few people love pasta like I do. I mean, I really. Really. Love it. And so when I plopped down this big bowl of deliciously hearty farfalle with creamy tomato ricotta sauce and he finished the whole bowl and announced that he liked it, I was crazy happy.
And then when he took a whole Tupperware-full of it to work the next day for lunch and texted me around 1 o’clock about how good it was, I was REALLY happy!
So there you have it, folks. Husband-to-be-approved whole grain farfalle (what?! I know. Healthy.) with creamy tomato sauce. I don’t even recall what my inspiration for this recipe was, because frankly when the idea of using ricotta as the “creamy” component in a creamy tomato sauce popped into my head, every other thought was kicked out. This stuff is so good! If you are one of those “I have to have meat in every meal I make” (which I totally am), this would be so incredible with some sautéed or grilled chicken breast sliced on top!
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- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 1 tsp. fresh thyme, minced (plus extra for garnish)
- 1 tbsp. tomato paste
- ½ cup white wine
- 1 tbsp. white wine vinegar
- 26-28 oz. can tomato puree
- 1 cup chicken stock
- 1 lb. farfalle
- 8 oz. ricotta
- Salt
- Pepper
- Parmesan cheese, grated (for garnish)
- Melt butter and olive oil in a large skillet over medium heat. Sauté shallot for 2-3 minutes, until golden brown. Add garlic and sauté for 1 minute. Add fresh thyme and tomato paste, stirring until combined. Turn heat up to medium-high and add white wine and white wine vinegar. Whisk until mixture is combined and allow to boil for about 1 minute until reduced by half.
- Bring a large covered pot of salted water to a boil.
- Add tomato puree and chicken stock, whisking until combined. Allow to simmer over low-medium heat for 30-35 minutes. It should be reduced to a point where it is thick enough to easily cover the back of a spoon.
- Cook pasta as directed on package until al dente.
- When sauce has reduced, add ricotta cheese and whisk until combined. Turn heat to low and allow to simmer for 5-8 minutes more, until thickened slightly. Add cooked farfalle directly to the sauce pot and stir until coated.
- Season with salt and pepper as desired. Serve with fresh grated parmesan cheese. Enjoy!
