Spaghetti Pomodoro Recipe
calabrian chili-spiked tomato sauce, whipped ricotta, fresh basil, parmesan
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Ingredients
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Sauce
Whipped Ricotta
Pasta
Method
Making the Sauce
- 1
- 2
Add Chili and Garlic
Add the Calabrian chili flakes and minced garlic to the pan. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3
Add Tomatoes
Pour in the canned whole tomatoes, including their juices. Break the tomatoes up with a spoon.
- 4
Season the Sauce
Season the sauce with salt and black pepper. Bring to a simmer, reduce heat to low, and let it cook for about 20-25 minutes, stirring occasionally.
Preparing the Whipped Ricotta
- 5
Whip Ricotta
In a bowl, combine the ricotta cheese, lemon zest, salt, and pepper. Using an electric mixer or a whisk, whip until smooth and creamy. Set aside.
Cooking the Pasta
- 6
Boil Water
In a large pot, bring salted water to a boil.
- 7
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 8
Reserve Pasta Water
Before draining, reserve about 1 cup of pasta water. Drain the spaghetti and return it to the pot.
- 9
Combine with Sauce
Pour the tomato sauce over the spaghetti. Add a little reserved pasta water if needed to loosen the sauce. Toss to combine.
Serving
- 10
Plate the Dish
Serve the spaghetti in bowls topped with a generous dollop of whipped ricotta, fresh basil leaves, and grated Parmesan cheese.
- 11
Enjoy!
Enjoy your Spaghetti Pomodoro with an extra sprinkle of black pepper and a drizzle of olive oil if desired.
