Roasted Pepper Rigatoni with Ricotta - Serving Dumplings

Ingredients

• 9 ounces pasta
• 3 tbsp olive oil
• 1 onion (finely chopped)
• 4 garlic cloves (minced)
• 4 tbsp vodka
• 7 ounces cherry tomatoes
• 1 jar (280 g/10 oz) roasted bell peppers (drained and cut into smaller pieces)
• 2 tbsp tomato paste
• 2 tsp black pepper
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp crushed red pepper flakes (more or less to taste)
• 1 can (14 oz/400 g) crushed tomatoes
• 5 ounces ricotta
• 20 basil leaves
• toasted pine nuts (for serving, optional)