Girasole Paradiso
Whip up a batch of Girasole Paradiso, a creamy tomato pasta dish you'll want to make again and again. Those spinach and ricotta pockets hit just right.
Ingredients
- 500 grams fresh girasole pasta (spinach and ricotta filling)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 800 grams canned crushed tomatoes
- 0.5 cup vegetable broth
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese, plus more for serving
- 0.25 cup fresh basil leaves, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Begin by preparing the sauce. Heat 2 tablespoons olive oil in a large saucepan or deep skillet over medium heat.
- Add 1 medium finely diced onion and cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add 2 finely chopped cloves garlic to the pan and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in 800 grams canned crushed tomatoes and 0.5 cup vegetable broth. Add 0.5 teaspoon dried oregano and 0.25 teaspoon red pepper flakes (if using). Stir everything together well.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil for the pasta.
- Carefully add 500 grams fresh girasole pasta to the boiling water and cook according to package instructions, usually about 3-5 minutes for fresh pasta, until al dente. Do not overcook.
- Once the pasta is cooked, drain it well, reserving about 0.5 cup of the pasta cooking water.
- Return the sauce pan to medium-low heat. Stir in 0.5 cup heavy cream and 0.25 cup grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
- Add the drained girasole pasta directly to the sauce. Add 0.25 cup fresh chopped basil leaves.
- Gently toss the pasta with the sauce, making sure all the girasole are evenly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Season with salt and freshly ground black pepper to taste. Continue to gently toss for another 1-2 minutes to allow the pasta to absorb some of the sauce's flavor.
- Serve immediately in shallow bowls, garnished with 2 tablespoons fresh chopped parsley and an extra sprinkle of grated Parmesan cheese.