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
Sauce Preparation
- 1
Heat the Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 2
Sauté Garlic
Add minced garlic and Calabrian chili paste to the skillet, sautéing for about 1-2 minutes until fragrant.
- 3
Add Tomatoes
Pour in the canned whole tomatoes, breaking them up with a spoon. Add salt and stir to combine.
- 4
Simmer Sauce
Allow the sauce to simmer for 20-25 minutes, stirring occasionally until it thickens.
- 5
Add Basil
Stir in the fresh basil leaves just before serving.
Whipped Ricotta Preparation
- 6
Combine Ingredients
In a bowl, combine the ricotta cheese, heavy cream, and a pinch of salt.
- 7
Whip the Mixture
Using a hand mixer or whisk, whip the ricotta mixture until it's light and fluffy, about 2-3 minutes.
Pasta Cooking
- 8
Cook Spaghetti
In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- 9
Drain Pasta
Reserve 1 cup of pasta water, then drain the spaghetti using a colander.
Assembly
- 10
Combine Pasta and Sauce
In the skillet with the sauce, add the drained spaghetti and toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
- 11
Serve
Plate the pasta and top with whipped ricotta and a sprinkle of grated parmesan cheese. Garnish with additional fresh basil if desired.