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Calabrian Chili Whipped Ricotta Creste di Gallo

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. creste di gallo or other short pasta

  • 1 ½ cups whole milk ricotta

  • 4 tbsp. unsalted butter

  • 2 tbsp. crushed Calabrian chili pepper

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 2 tbsp. parsley, finely chopped

  • Salt to taste


  1. Bring a large pot of water to a boil.

  2. Meanwhile, add the ricotta to a blender with a pinch of salt and blend until glossy and smooth.

  3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  4. Add the whipped ricotta to a large sauté pan over low heat.

  5. Melt the butter in small dish and whisk in the crushed Calabrian chili pepper. Add the Calabrian chili butter to the sauté pan with the whipped ricotta and stir.

  6. Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta sauce and 1/4 cup of pasta water.

  7. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  8. Stir in the Parmigiano and parsley. Toss again until combined.

  9. Plate and top with more Parmigiano and parsley.


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