One Pan Pepper & Black Olive Rigatoni

The rigatoni (you could use other tubular shapes instead) releases its starch as it cooks, self-saucing with the umami ingredients. I’ve made this again and again when time is short and I want to get a mid-week meal on the table quickly. If you have plenty of time and feel for using fresh peppers, you can use two large red peppers, roasted until soft. The optional ricotta adds a mild, creamy accent to the rich sauce if that’s what you’re in the mood for.</