Rigatoni with Rübli almond sauce

Name: Rigatoni with Rübli almond sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6–7 Carrots (500 g); 2 Onions; 2 Garlic cloves; 250 g cherry tomatoes; 50 g Parmesan (piece); 2 TABLESPOONS whole almonds (with skin); 400 g short pasta (e.g. rigatoni); 7-10 Tbsp salt, sugar, chili powder; 5 TABLESPOONS Butter; 100 g creamy ricotta (alternatively cream cheese); 7-10 Tbsp pepper, 1-2 tsp lemon juice

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6–7 Carrots (500 g)
2 Onions
2 Garlic cloves
250 g cherry tomatoes
50 g Parmesan (piece)
2 TABLESPOONS whole almonds (with skin)
400 g short pasta (e.g. rigatoni)
7-10 Tbsp salt, sugar, chili powder
5 TABLESPOONS Butter
100 g creamy ricotta (alternatively cream cheese)
7-10 Tbsp pepper, 1-2 tsp lemon juice

Directions

1
Peel, wash and roughly grate the carrots. Peel and finely dice onions and garlic. Wash and halve the tomatoes. Grate parmesan finely.
2
Roughly chop the almonds. Roast in a large pan without fat, remove. Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet.
3
In the meantime heat butter in a frying pan. Stir-fry the carrots, onions and garlic for about 8 minutes. Sprinkle with sugar and steam briefly. Add the tomatoes and continue to steam for 3-4 minutes. Season to taste with salt and 1 tsp. chilli.
4
Remove approx. 150 ml of cooking water from the noodles. Pour 100 ml of it into the pan with the carrots, bring to the boil. Drain the noodles and put them back into the pan. Mix the carrot sauce, ricotta and parmesan into the pasta.
5
Simmer at low heat for about 2 minutes, diluting with remaining pasta water if necessary. Fold in almonds. Season to taste with salt, pepper and lemon juice.