Sabato sells the most fantastic pasta sauce with ricotta forte, which is specially made in Italy for the gourmet food store. Now that I’m trying to be more frugal, paying $15 for a jar of pasta sauce seems just a tad too indulgent.
It can’t be that hard to copy, can it? While I was at Farro Fresh food market pondering this, I saw that they were selling award-winning fresh ricotta from Zany Zeus on special for $5 for 500g, and cans of Italian roma tomatoes for $1.50. Plus vine-ripened tomatoes are easily available and reasonably priced. If this isn’t a sign, I don’t know what is.
So, here is my hack of Sabato’s pasta sauce with ricotta forte.
400ml can of roma tomatoes
8 cloves of garlic
half an onion, diced
250g fresh ricotta
dried mixed herbs (fresh would be better!)
Roast tomatoes and garlic in hot oven (180°C) for 1 hour. Peel tomatoes and garlic.
Soften onions in a skillet with some olive oil. Add in the can of tomatoes, roasted tomatoes and garlic. Cook over low heat for 15 minutes
Add in ricotta and pinch of mixed herbs. Cook for another 10 minutes.
Blend, season to taste and simmer until it has reached a consistency you prefer. I like mine a bit thicker than proper Italian sauce, but not as thick as supermarket pasta sauce.
I decided to use 2/3 of this to make a savoury pasta sauce with lamb mince, but the pasta sauce can be used as it is. It’s not an exact copy, but definitely close enough.