lood Rigatoni Arrabbiata with ‘Bandage’ Lemon Ricotta & Garlic Shards

"Create a 30-minute pasta called Bad Blood Rigatoni Arrabbiata with ‘Bandage’ Lemon Ricotta & Garlic Shards, inspired by Taylor Swift’s ‘Bad Blood.’ Vibe: blazing red, crisp edges, sharp chorus—heat you can’t ignore.Core: rigatoni; olive oil; lots of sliced garlic; red pepper flakes (heat to taste) or Calabrian chili paste; tomato paste; canned crushed tomatoes; pinch sugar; kosher salt; black pepper; fresh basil.‘Bandage’ dollops: whole-milk ricotta mixed with lemon zest, pinch salt, and a splash of pasta water to make it silky.Garlic shards: a few extra thin garlic slices fried gently in olive oil until pale gold and crisp (save the oil).Method: boil rigatoni in salted water. In a skillet, warm olive oil; bloom garlic and chili until fragrant; stir in tomato paste; cook to brick red; add crushed tomatoes, pinch sugar, salt/pepper; simmer to glossy. Toss pasta with sauce and a splash of starchy water; finish with basil and a thread of the garlic oil.Serve: in warm bowls with bold white streaks of lemon-ricotta, scattered garlic shards, and torn basil.Include: yield 4; total time ~30 min; exact ingredient amounts (cups/grams); step-by-step with cues (sauce thick and shiny; pasta al dente); heat scale (mild → reckless); make-ahead note (sauce keeps 3 days).Swaps: GF pasta; vegan (plant ricotta or whipped tofu + lemon); protein add-ins (crisp pancetta or sautéed mushrooms); lighter option (use mezze rigatoni and extra basil).Plating: lacquered scarlet rigatoni with bright white ‘bandage’ ribbons and golden garlic shards—clean, dramatic, home-kitchen simple"

Sean.Mahoney06

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10/2/2025

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Blazing red rigatoni swimmers in a fierce arrabbiata sauce, bursting with garlic heat and Calabrian chili fire. Silky dollops of zesty lemon ricotta cool the blaze like a bandage on fresh wounds, while crisp golden garlic shards add crunch and punch. Sharp, bold, and unforgettable—this pasta hits every note of heat and harmony in just 30 minutes.

spicy italian quick comforting bold vegetarian

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Name: lood Rigatoni Arrabbiata with ‘Bandage’ Lemon Ricotta & Garlic Shards
Yield: 4
Ingredients: 12 oz rigatoni (350 g); 5 tbsp olive oil, divided; 10 large garlic cloves, thinly sliced; 1–2 tsp red pepper flakes or 1 tbsp Calabrian chili paste (adjust heat); 2 tbsp tomato paste; 1 (14 oz/400 g) can crushed tomatoes; 1/2 tsp sugar; 1 tsp kosher salt, plus more to taste; Freshly ground black pepper, to taste; 1/4 cup fresh basil leaves, torn (about 10 leaves) ‘Bandage’ Lemon Ricotta:; 1 cup whole-milk ricotta (250 g); Zest of 1 lemon; Pinch kosher salt; 2–3 tbsp reserved pasta water

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