Spaghetti Pomodoro Recipe
calabrian chili-spiked tomato sauce, whipped ricotta, fresh basil, parmesan
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Ingredients
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Pasta
Tomato Sauce
Whipped Ricotta
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.
Making Tomato Sauce
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the Calabrian chili paste and cook for another 30 seconds.
- 3
Add Tomatoes
Pour in the canned whole tomatoes, breaking them up with a spoon. Season with salt, black pepper, and sugar. Bring the sauce to a simmer and cook for about 20 minutes, stirring occasionally, until thickened.
Whipping Ricotta
- 4
Whip the Ricotta
In a mixing bowl, combine the ricotta cheese and heavy cream. Using a hand mixer or whisk, whip until smooth and creamy. Season with salt to taste.
Combining and Serving
- 5
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the tomato sauce. Toss to coat the pasta thoroughly, adding reserved pasta water as needed to reach desired consistency.
- 6
Serve
Plate the spaghetti and top with dollops of whipped ricotta. Garnish with fresh basil leaves and a sprinkle of grated parmesan cheese. Serve immediately.
