Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spicy roasted tomato ragu. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Great recipe for Spicy Roasted Tomato Ragu. I bought some heirloom tomatoes that were on clearance since they were ugly. That doesn't mean I can't make some rad ragu with them!
Spicy Roasted Tomato Ragu is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Spicy Roasted Tomato Ragu is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have spicy roasted tomato ragu using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spicy Roasted Tomato Ragu:
- Take 10 oz ridged tube-shaped pasta (Rigatoni)
- Make ready 3 medium-large heirloom tomatoes (or just some big boyes), cut in half laterally
- Make ready 1/2 cup red wine
- Make ready 2-4 oz pepperoni, cut into ribbons
- Take 1/4 cup red onion, gated
- Get 3 cloves garlic, grated
- Prepare 1/2-1 cup pasta water
- Get 1-2 oz Parmigianno Reggiano, shaved
- Take Balsamic vinegar
- Get Olive oil
- Make ready Butter
- Get Salt and Pepper
- Get Parsley
- Prepare Lemon Juice
Heat the olive oil in a large nonstick skillet over medium-high. Add the tomatoes and bring to a light boil, crushing the tomatoes into smaller pieces with the back of a spoon, then reduce the heat to maintain a steady simmer. Cook, scraping up any browned bits from bottom of pot. Pappardelle with Milk-Roasted Baby Goat Ragù RAGÚ® is your source for a variety of delicious pizza and spaghetti sauces.
Steps to make Spicy Roasted Tomato Ragu:
- Preheat the oven to 425 degrees. Toss the tomatoes with balsamic vinegar and olive oil. Place tomatoes, cut side down, in a pan that is safe for both the stove top and oven. Roast the tomatoes until they become softened, discolored and are effectively roasted, ~45 minutes.
- Smash the tomatoes into the bottom of the pan over medium-high heat and (should you elect to) caramelize for a few minutes for some bonus color and deeper flavor. Reduce to medium, add the pepperoni and sweat to render some of the fat out.
- Deglaze the bottom of the pan with the red wine and scrape everything off of the bottom with a wooden spoon. Next, introduce the grated onion and garlic to the pan, stir to combine, and reduce to a thicker paste-like substance (it'll get scary to keep cooking it, but persevere and you shall be rewarded). Keep it low and take your time, this is important to flavor development.
- Add enough pasta water to be JUST over the "too-watery" line, the pasta, a pat of butter, and final seasonings. Turn the heat off, and toss to combine. Garnish with a squirt of lemon juice, shaved parmigianno reggiano, and a sprinkling of parsley. Serve with seared zucchini and some bread with dipping oil! Mangia!
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So that is going to wrap it up with this special food spicy roasted tomato ragu recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
