Conchiglioni with Ricotta and Spicy Tomato Sauce
Serves 4
Prep Time 15 mins
Cooking 15 mins
Level low
Ingredients
- 300g Conchiglioni Pasta
- 250g Hanini Irkotta
- 800g, cut in halves and drained Tomatoes
- Finely chopped Garlic Cloves
- 1 tsp Pinto's Pride Red Hot Pepper Sauce
- 2 tbsp Olive Oil
- Salt
- 1/2 tsp Sugar
Prepare the sauce base by pulsing the tomatoes, garlic, chilli sauce, salt and the sugar in a food processor until smooth. In a medium pan heat the olive oil and add the tomato mixture. Stir well. Simmer on low heat for about 15 minutes stirring occasionally. Taste and add more salt or chilli sauce as desired.
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