Ricotta Pasta

  • Serv Size

Ricotta Pasta

Ricotta Pasta Almost like lasagna but with a lighter flavor profile.



Ricotta Pasta


First prep all the ingredients and have them ready to go.

Bring 6 quarts of water to a boil and season the water with salt. 

Right after you start the sauce, drop the pasta into the boiling water and cook for about 10 minutes or until al dente. 

(NOTE: Make sure to reserve about 1 cup of pasta water before draining for the sauce).

Next in a 12 inch pan on medium heat, add the olive oil. Once the oil is hot, add the shallots. Season the shallots with a little salt and pepper. Once the shallots turn translucent after about 2 minutes, add the red pepper flake and minced garlic. Continue to cook for about 30 seconds or until you begin to smell the garlic then add in the tomatoes. Season the tomatoes with salt and pepper. Let the tomatoes cook for a few minutes or until they just begin to soften, then add the white wine. Let the wine gently simmer and reduce by half.

Now add in the ricotta and parmesan cheese. Give everything a stir until the cheese is melted into the sauce, then add in the pasta, fresh basil, and a little bit of pasta water. Turn the heat of the pan to low and continuously toss the pasta until the sauce has thickened and is coating the pasta. 

(NOTE: If you find you do not have enough sauce add a few more splashes of pasta water to create more sauce but be careful not to dilute the flavor of the sauce). 

Serve the pasta on a large plate and garnish with more fresh basil, and parmesan cheese on top.

Enjoy! Ricotta Pasta

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