Creamy Radiatori with Roasted Onion, Sun-Dried Tomato and Ricotta with Lemon-Rosemary Pangrattato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the onions on a baking tray and toss them with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, until very tender with deeply golden edges.

2. 2

   While the onions roast, bring a large pot of salted water to a boil for the pasta. Measure and prepare the remaining ingredients so everything is ready to use.

3. 3

   In a large skillet over medium heat, warm 1/2 tablespoon olive oil and the butter. Add the breadcrumbs, half of the chopped rosemary, and half of the lemon zest. Cook for 2 to 4 minutes, stirring, until the breadcrumbs are golden and crisp. Transfer to a plate to keep them crunchy.

4. 4

   When the onions are ready, transfer three quarters of them to a blender or tall container with the garlic, sun-dried tomatoes, ricotta, 35 g of Parmesan, lemon juice, 120 ml hot pasta water, 1/2 teaspoon salt, and the remaining black pepper. Blend until smooth and creamy. Add a little more pasta water if needed.

5. 5

   Cook the radiatori pasta in the boiling water according to the package directions until al dente. Before draining, reserve the remaining pasta water listed.

6. 6

   In the same large skillet, heat the remaining 1 tablespoon olive oil over medium-low heat. Add the blended sauce and cook for 1 to 2 minutes, stirring gently. Add the drained pasta, the remaining Parmesan, and the reserved roasted onions. Toss well, adding the remaining pasta water gradually until the sauce becomes silky and coats the pasta.

7. 7

   Turn off the heat and add the remaining lemon zest, the rest of the rosemary, and the chopped parsley. Taste and adjust with more salt if desired.

8. 8

   Serve immediately and finish each portion with the crunchy lemon-rosemary pangrattato on top.