Mafalde with tomato sauce and ricotta (Mafalde con sugo di pomodoro e ricotta) from An A-Z of Pasta: Stories, Shapes, Sauces, Recipes (page 174) by Rachel Roddy

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Notes about this recipe

  • Apollonia on August 02, 2024

    Not quite the "more than the sum of its parts" triumph I was hoping for, but it was reasonably tasty. 6 tablespoons of oil for this amount of tomatoes seemed high to me, so I cut it to 4, and, at least for me, could have gone much lower, as the sauce was still a bit oily, and not in a tasty way. We did like the parm/ricotta mixture, though, and this shape of pasta (new to me) was very pleasing.

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