Ricotta Pasta | A Perfect Recipe for Leftover Ricotta

Step 1

Cook the pasta according the package directions. Make sure you salt the water well as this will season the pasta. Cook pasta until it's al dente--cooked but firm to the bite.

Step 2

While the pasta is cooking, place a high sided pan on the stove over medium heat. Add the olive oil. Once the oil is hot, add the shallots. Cook the shallots for about 2 minutes until they start to soften and go translucent. Then add the red pepper flakes. Cook, stirring well, for another minute or until the shallots just start to go brown at the edges. If the pasta isn't done yet, pull the pan off the heat and wait.

Step 3

Once the pasta is cooked, use tongs (longer pastas) or a slotted spoon (shorter pastas) to move the pasta straight from the water to the pan with the shallots, red pepper flakes, and oil. Mix the pasta well to coat with all of the flavored oil.

Step 4

Add the ricotta cheese and a few heavy splashes of pasta water from the pot (using a glass measuring cup.) Use about 1/4 cup of pasta water. Stir the ricotta and water into the pasta creating a smooth sauce.

Step 5

Add the Pecorino (or Parmesan) cheese with another splash of water. Keep stirring until the sauce is smooth and starts to thicken. If the sauce gets too thick for your liking add a bit more pasta water to thin it out.

Step 6

That's it. Serve in a large bowl with another sprinkle of grated cheese.