Pappardelle With Baked Ricotta - cooking recipe

Ingredients

5 tbsp olive oil
1 None onion, peeled and finely diced
1 clove garlic, peeled and chopped finely
1 - 28 oz can chopped tomatoes
1 pinch sugar
1 tbsp balsamic vinegar
1 lb ricotta cheese
2 tsp dried oregano
1 None dried red chili pepper, finely chopped
1 lb pappardelle
4 oz arugula
2 tbsp Parmesan cheese, grated

Preparation

For the tomato sauce, heat 2 tbsp oil in a frying pan and saute onions and garlic. Add tomatoes, season to taste then add sugar and vinegar. Bring to a boil and simmer over low heat.
For the ricotta, preheat the broiler. Mix ricotta with remaining oil, oregano and chili then spread evenly in a baking dish. Broil for 4-7 mins.
Meanwhile, cook pappardelle in boiling salted water according to package directions and drain. Mix pasta with tomato sauce and arugula. Serve sprinkled with Parmesan cheese and crumbled ricotta.