Servings: 4 (gives about 2-2.5 cups of sauce)
Ingredients
For the Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon red chili flakes optional
- 1 can crushed tomatoes 14.5 oz (or fire-roasted tomatoes)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup full-fat cottage cheese
- ¼ cup Parmesan cheese grated (optional)
- Fresh basil leaves for garnish
For the Pasta:
- 8 oz rigatoni or pasta of choice
- ½ cup reserved pasta water as needed for consistency
Instructions
- Cook the pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Add garlic and red chili flakes and sauté for about 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, oregano, salt, and pepper. Stir and simmer for 8-10 minutes until slightly thickened.
- Let the tomato mixture cool slightly, then transfer it to a high-speed blender. Add cottage cheese and Parmesan, and blend until completely smooth and creamy.
- Return the sauce to the skillet over low heat. Add pasta water as needed to adjust the consistency.
- Toss in the cooked pasta and stir until coated. Let it sit off the heat for 1-2 minutes before serving. Top with fresh basil leaves and more Parmesan just before serving.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Add a splash of balsamic vinegar or sugar if your tomatoes are too acidic.
- Store leftover sauce (without pasta) in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water or broth.
Nutrition
Calories: 362kcal | Carbohydrates: 55g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 474mg | Potassium: 589mg | Fiber: 4g | Sugar: 9g | Vitamin A: 548IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 3mg
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