Imported from TikTok
Pasta with Pepper Sauce, Burrata and Bacon Bits
Creamy rigatoni with a smooth sauce made from roasted sweet pointed peppers, tomatoes, onion and cottage cheese. The pasta is finished with crispy bacon bits, toasted pine nuts, burrata, basil and chili.
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Ingredients
- 225 g Rigatoni
- 3 Sweet pointed peppers (Cut into pieces; approximately 450 g edible weight)
- 1 Red onion (Cut into wedges)
- 3 tenen Garlic
- 250 g Sweet plum tomatoes
- 3 el Olive oil (For drizzling over the vegetables)
- 2 tl Smoked paprika
- 2 tl Italian seasoning
- Salt (To taste; also for the pasta water)
- Black pepper (To taste)
- 200 g Cottage cheese
- 1 Lemon (Juice and zest; approximately 45 g juice and 2 g zest)
- Fresh basil (A handful for the sauce and extra for garnish; estimated 10 g)
- Chili flakes (To taste, plus extra for finishing; estimated 1 g)
- 150 g Bacon bits
- 30 g Pine nuts
- Burrata (To taste; estimated 150 g total)
- Pasta water (A few tablespoons, if needed to loosen the sauce)
Steps
- 1
Preheat the oven to 200 °C. If desired, line a baking sheet with parchment paper.
- 2
Cut the pointed peppers into pieces and cut the red onion into wedges. Peel the garlic cloves.
- 3
Spread the peppers, onion, garlic and plum tomatoes over the baking sheet. Drizzle everything with the olive oil.
- 4
Sprinkle the vegetables with the smoked paprika, Italian seasoning, salt and black pepper. Toss until evenly coated.
- 5
Roast the vegetables in the preheated oven for approximately 25 minutes, until the peppers and onion are tender and have some dark roasted edges.
- 6
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente.
- 7
Before draining the pasta, scoop a few tablespoons of the cooking water from the pot. Drain the rigatoni and set aside.
- 8
Fry the bacon bits in a dry skillet over medium heat until golden brown and crispy. Drain on paper towels if desired.
- 9
Toast the pine nuts separately in a dry pan over medium heat. Shake the pan regularly and remove the pine nuts from the heat as soon as they are golden brown; they can burn quickly.
- 10
Place the roasted vegetables in a blender. Add the cottage cheese, lemon juice, lemon zest, some of the fresh basil, chili flakes and a spoonful of pasta water.
- 11
Blend until completely smooth and creamy. Add more pasta water as needed until the sauce reaches the desired consistency.
- 12
Pour the sauce into a pan and heat over low heat. Warm the sauce gently without bringing it to a vigorous boil.
- 13
Add the cooked rigatoni to the warm sauce and toss until all the pasta is evenly coated.
- 14
Divide the pasta among three plates. Top with the burrata and crispy bacon bits, then sprinkle with the toasted pine nuts.
- 15
Finish with extra chili flakes and fresh basil. Serve immediately.
Notes
The quantities for the basil, chili flakes and burrata were not specified in the source and have therefore been estimated to taste. Reserve pasta water before draining the pasta; it helps make the sauce smooth and creamy.
Nutrition per serving
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