Spaghetti Pomodoro Recipe
calabrian chili-spiked tomato sauce, whipped ricotta, fresh basil, parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the spaghetti.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- 3
Add Tomatoes and Chili Flakes
Pour in the canned crushed tomatoes and sprinkle the calabrian chili flakes into the skillet. Stir well and bring to a gentle simmer. Let the sauce cook for about 15 minutes, stirring occasionally.
- 4
Season the Sauce
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- 5
Combine Spaghetti and Sauce
Add the drained spaghetti to the sauce and toss to combine. Allow the spaghetti to cook in the sauce for an additional 2-3 minutes, ensuring it is well coated.
- 6
Prepare Whipped Ricotta
In a medium bowl, use a whisk or electric mixer to whip the ricotta cheese until smooth and creamy. You can add a pinch of salt for flavor.
- 7
Serve
Plate the spaghetti Pomodoro and top with a generous dollop of whipped ricotta, fresh basil leaves, and grated parmesan cheese. Enjoy your meal!