Spaghetti Pomodoro Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the 12 oz dried spaghetti and cook until just shy of al dente (follow package but subtract 1–2 minutes), stirring occasionally to prevent sticking.

Reserve pasta water

Before draining, scoop out and reserve 1 to 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside, keeping it hot.

Sweat aromatics

While the pasta water heats, warm a large sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil. When shimmering, add the thinly sliced garlic and finely diced shallot. Cook, stirring, until softened and fragrant and the edges of the garlic are just turning golden, about 2–3 minutes. Reduce heat if garlic browns too quickly.

Add Calabrian chili

Stir in 1 tablespoon Calabrian chili paste and cook for 30 seconds to bloom the chile flavor in the oil.

Add tomatoes

Add the 28 oz crushed tomatoes and 1 tablespoon tomato paste to the pan. Stir to combine and bring to a gentle simmer.

Season and simmer

Add 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to maintain a gentle simmer and cook, uncovered, for 12–15 minutes, stirring occasionally, until the sauce has slightly thickened and brightened in flavor.

Finish with basil

Turn off the heat and stir in 1/2 cup torn fresh basil leaves. Taste and adjust seasoning (add more salt or Calabrian paste if you like it spicier). Keep sauce hot on the lowest heat while you finish the pasta.

Blend ricotta

While the sauce simmers (or up to 1 hour ahead), combine 1 cup whole-milk ricotta, 2 tablespoons cream, 1/2 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small food processor or blender. Pulse and blend until smooth and airy, about 30–45 seconds. If mixture is too thick, add an extra teaspoon of cream.

Finish whipped ricotta

Scrape into a bowl, taste and adjust seasoning. Drizzle 1 teaspoon extra-virgin olive oil over the top and cover until ready to use. Keep at cool room temperature for immediate service or refrigerate briefly if made ahead—bring back to room temp before plating for best texture.

Combine pasta and sauce

Return the drained, hot spaghetti to the pot or to the sauté pan with the pomodoro sauce over low heat. Add 1/2 cup of the reserved pasta water and toss vigorously to combine, adding more pasta water as needed 1 tablespoon at a time to achieve a silky, clingy sauce that coats the pasta (usually 1/4 to 1/2 cup additional). Taste and adjust seasoning.

Plate

Divide the sauced spaghetti between 4 warmed bowls (about 3 oz pasta per serving uncooked yields 4 servings). Spoon a generous dollop (about 2 tablespoons) of whipped ricotta onto the center of each plate.

Garnish

Scatter small whole basil leaves over each plate, grate a light dusting (about 1 tablespoon) of Parmigiano-Reggiano over the pasta if using, and drizzle each serving with about 1/4 teaspoon of extra-virgin olive oil. For extra heat, finish with a pinch of Calabrian chili flakes to taste.

Serve

Serve immediately so the ricotta stays creamy against the hot pasta. Pass extra basil and cheese at the table.