Directions

1. 1Cook the pasta

   Bring a large pot of water to a rolling boil over high heat.

   Add a generous pinch of salt, then add the pasta. Stir immediately to prevent it from sticking together or to the bottom of the pot.

   Cook according to the time stated on the package, stirring occasionally. Taste the pasta about 1 minute before the suggested cooking time ends. It should be tender but still have a slight bite in the centre.

   Before draining, reserve about 250 ml of the pasta cooking water. Drain the pasta well, but do not rinse it.

   Add the drained pasta directly to the prepared sauce and toss until evenly coated. Add a little reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

2. 2Make the Ricotta sauce

   Add the ricotta, diced tomatoes, Provençal herbs, piri-piri, garlic and a generous pinch of black pepper to a blender.

   Secure the lid and blend on high speed for about 1 minute, or until the mixture is completely smooth and creamy.

   Stop halfway through and scrape down the sides of the blender if necessary, then continue blending until no visible pieces of tomato or garlic remain.

   Taste the sauce and adjust the pepper, herbs or piri-piri to your preference before adding it to the pasta.

3. 3Make the sauce

   Heat a large frying pan over medium-high heat. Add a small splash of oil if your vegan meat tends to stick.
   Add the vegan meat and cook until evenly browned, breaking it into smaller pieces with a wooden spoon as it cooks. Stir regularly so that it colours without burning.
   Add the chopped onion and diced bell pepper. Cook for at least 5 minutes, stirring occasionally, until the onion becomes translucent and the pepper begins to soften.
   Add the diced tomatoes and cook for 1 minute, stirring them through the vegan meat and vegetables.
   Pour the blended ricotta sauce into the pan and stir until everything is evenly combined.
   Add about 60 ml of the reserved pasta water, also known as the tears of the pasta gods, and stir well. Add a little more if needed until the sauce is smooth, silky and loose enough to coat the pasta.
   Bring the sauce to a gentle simmer, then reduce the heat to medium. Let it simmer for about 5 minutes, stirring occasionally, until it has thickened slightly and the flavours have come together.
   Taste and adjust the seasoning with extra black pepper, piri-piri or Provençal herbs as needed.

4. 4Time to plate

   Add the cooked pasta to the pan with the sauce and toss gently until every strand is evenly coated. Add another splash of the reserved pasta water if the sauce needs loosening.
   Divide the pasta evenly among the serving plates, spooning any remaining sauce over the top.
   Finish each portion with freshly ground black pepper, a generous sprinkle of vegan Parmesan and a few fresh basil leaves.
   Serve immediately while the pasta is hot and the sauce is still creamy.