Spaghetti Pomodoro Recipe
calabrian chili-spiked tomato sauce, whipped ricotta, fresh basil, parmesan
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Ingredients
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Sauce
Pasta
Whipped Ricotta
Garnish
Method
Sauce Preparation
- 1
- 2
Add Tomatoes
Pour in the canned whole tomatoes, crushing them gently with a spoon. Stir in the salt and sugar. Bring the mixture to a simmer.
- 3
Simmer Sauce
Reduce the heat to low and let the sauce simmer for about 20-25 minutes, stirring occasionally.
- 4
Add Fresh Basil
Once the sauce has thickened, stir in the fresh basil leaves and remove from heat.
Pasta Cooking
- 5
Boil Water
In a large pot, bring water to a boil. Add the tablespoon of salt to the boiling water.
- 6
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions, usually around 8-10 minutes, until al dente.
- 7
Drain Pasta
Once cooked, drain the spaghetti in a colander, reserving a cup of pasta water.
Whipped Ricotta Preparation
- 8
Combine Ingredients
In a mixing bowl, combine the ricotta cheese, heavy cream, and a pinch of salt.
- 9
Whip Until Smooth
Using a hand mixer or whisk, whip the mixture until it is smooth and creamy.
Assembly
- 10
Mix Pasta and Sauce
In the saucepan with the sauce, add the drained spaghetti. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water to loosen it.
- 11
Serve
Plate the spaghetti and top with a generous dollop of whipped ricotta. Garnish with additional fresh basil leaves and a sprinkle of grated Parmesan cheese.
