Ingredients
Scale
- 12 ounces paccheri pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 14 ounces diced tomatoes (canned)
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup mezcal
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- Fresh basil and parsley for garnish
Instructions
- Cook paccheri in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent; add garlic and cook until fragrant.
- Stir in diced tomatoes, chili flakes, smoked paprika, salt, and pepper. Simmer for about 10 minutes.
- Add mezcal and simmer for an additional 5 minutes.
- Mix in ricotta cheese until creamy.
- Combine cooked paccheri with the sauce, folding gently to coat.
- Garnish with chopped basil and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 490
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg