Pasta Nicola Recipe
Homemade ricotta noodle served on a spicy tomato cream sauce with sausage and mushroom
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce Ingredients
Method
Directions
- 1
Make the Ricotta Noodles
In a mixing bowl, combine flour and salt. Make a well in the center and add eggs and ricotta cheese. Mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 2
Roll Out the Noodles
After the dough has rested, divide it into quarters. Roll each piece out thinly on a floured surface. Cut into desired shapes (squares or strips). Dust with flour to prevent sticking.
- 3
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned. Add sliced mushrooms and sauté until softened.
- 4
Combine Sauce Ingredients
Stir in crushed tomatoes, heavy cream, red pepper flakes, black pepper, and half of the basil. Let simmer for about 10 minutes, stirring occasionally.
- 5
Cook the Noodles
Bring a large pot of salted water to a boil. Add the ricotta noodles and cook for 2-3 minutes or until they float to the surface. Drain and add to the sauce.
- 6
Serve
Toss the noodles gently in the sauce. Serve hot, garnished with remaining basil and grated Parmesan cheese.
