Ricottapenne with tomato-mett sauce

Name: Ricottapenne with tomato-mett sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Penne; 7-10 Tbsp salt, chili flakes; 2 Garlic cloves; 1 TABLESPOON Pine nuts; 1 TABLESPOON Olive oil; 400 g Mett; 1 can(s) (850 ml) Tomatoes; 50 g Parmesan (piece); 1⁄2 Potty Basil; 250 g Ricotta

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Penne
7-10 Tbsp salt, chili flakes
2 Garlic cloves
1 TABLESPOON Pine nuts
1 TABLESPOON Olive oil
400 g Mett
1 can(s) (850 ml) Tomatoes
50 g Parmesan (piece)
1⁄2 Potty Basil
250 g Ricotta

Directions

1
Cook the penne in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Peel and chop the garlic. Roast the pine nuts in a pot without fat, remove. Heat the oil in the pot.
2
Fry the ground pork in it until crumbly. Fry the garlic. Add tomatoes and juice, chop, bring to the boil and simmer for about 10 minutes. Season with salt and 1⁄2 TL chili flakes.
3
Grate parmesan. Wash the basil, remove the leaves. Drain pasta and mix with sauce. Sprinkle with pine nuts, parmesan and basil. Spread the ricotta on top.