Penne with ricotta and mortadella is a fast pasta dish, perfect when you’re short on time and ingredients, and it’s delicious enough to satisfy the whole family.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 9 oz Cow's milk ricotta
- 14 oz Tomato pulp (diced)
- 9 oz Mortadella
- 2 oz Zucchini (grilled (about 10 slices))
- 10.5 oz Penne Rigate
- 1 clove Garlic
- 1 Onion (small)
- 2 tbsps Olive oil
- 2 tsps Coarse salt
- 1 pinch Fine salt
- 2 tbsps Parmigiano Reggiano (grated)
- 2 pinches Black pepper (ground)
Preparation
Put the oil in a pan with the garlic and onion.
Sauté and then add the diced tomato pulp, a pinch of fine salt, and let it cook for about 10 minutes.
Meanwhile, cut the mortadella into very small cubes and sauté in another pan for a few minutes.
Add the ricotta, mortadella, and chopped zucchini to the sauce and cook for a few more minutes.
Meanwhile, boil plenty of water in a pot, add the coarse salt and pasta once it’s boiling.
Three minutes before the cooking time is up, drain the pasta with a slotted spoon and add it to the pot with the sauce.
Continue to cook, adding the cooking water as needed, adjust the salt, pepper, and season with the Parmigiano.
Notes
Usually in the summer when there are plenty of zucchinis, I grill and freeze a bunch in special bags so I can use them anytime throughout the year. Instead of mortadella, ground meat would also be delicious, I’ll try it next time, maybe adding a bit of celery too.
If you enjoyed the Penne with Ricotta and Mortadella, try this delicious pasta with ricotta:
