CAVATAPPI GENOVESE

Directions

1. Step 1

   PESTO SAUCE: Place all ingredients in a food processor minus EVOO. Turn on and slowly add EVOO until the sauce is smooth and fully incorporated.
   Reserve and allow to chill for service.

2. Step 2

   FIRE-ROASTED TOMATO SAUCE: Add EVOO, chopped garlic and minced onions. Using a wooden spoon, mix garlic and onions until they become translucent.
   Add chicken base and water and allow to slowly simmer until sauce begins to thicken. Using an immersion blender, add basil and puree until smooth. Reserve for service.

3. Step 3

   Add crushed red chilies and diced tomatoes with juice. Incorporate tomatoes into garlic and onion mixture. Season with kosher salt and cracked black pepper.

4. Step 4

   Add chicken base and water and allow to slowly simmer until sauce begins to thicken. Using an immersion blender, add basil and puree until smooth. Reserve for service.

5. Step 5

   PEPPERONCINI INFUSED WHIPPED RICOTTA: Place all ingredients in a small stainless steel bowl. Using a whisk, mix to incorporate. Allow to chill.

6. Step 6

   Place a large saute pan on medium heat, add 1 ounce of EVOO and Italian pizza crumble and roasted red peppers. Using a wooden spoon, mix to incorporate.

7. Step 7

   Add fire-roasted tomato sauce and allow sauce to simmer. Stir in butter.

8. Step 8

   Fold pasta into sauce.

9. Step 9

   For plating, place dressed pasta into a bowl. Place a dollop of whipped ricotta in the center of the pasta and drizzle with pesto.