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Calabrian Chili Whipped Ricotta Pasta

11 hours ago

3 min read

Updated: 11 minutes ago

This Calabrian Chili Whipped Ricotta Pasta is a quick and easy pasta dish with a creamy, spicy whipped ricotta sauce that comes together in just 30 minutes. Whole milk ricotta is blended until smooth and glossy, then combined with a melted Calabrian chili butter for a little heat. It's tossed with creste di gallo pasta and finished with freshly grated Parmigiano Reggiano.

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Calabrian Chili & Whipped Ricotta Creste di Gallo Pasta Topped With Parmigiano Reggiano

Tips for Making the Best Calabrian Chili Whipped Ricotta Pasta

Whole Milk Ricotta: Use whole milk ricotta for the creamiest sauce. Blend it until completely smooth and glossy to create that whipped consistency.

Calabrian Chili Butter: Melt the butter in a small microwave-safe bowl, then whisk in the crushed Calabrian chili until combined. Adjust the amount of Calabrian chili to your preferred heat level.

Pasta Water: Reserve at least 1 cup of pasta water before draining. The starchy pasta water helps emulsify the sauce, creating a smooth, creamy consistency that coats the pasta. Add it gradually until you reach your desired consistency.

Keep the Heat Low: Keep the heat low when combining the whipped ricotta and chili butter. Toss the pasta over medium-low heat and avoid letting the sauce boil.

Ingredient Substitutions

Creste di Gallo: This pasta shape can be substituted with rigatoni, fusilli, lumache, or another short pasta shape that holds onto the creamy sauce.

Ricotta: Whole milk ricotta is best for a rich, creamy sauce, but you can also use heavy cream for a different, slightly lighter consistency.

Calabrian Chili: If you don't have crushed Calabrian chili, crushed red pepper flakes are a good alternative, but they won't distribute as evenly throughout the sauce as Calabrian chili paste. Adjust the amount to your preferred spice level.

Parmigiano Reggiano: Pecorino Romano can be substituted for a saltier, sharper flavor.

Optional Additions

Fresh Basil: Finish with fresh basil for a little freshness.
Lemon Zest: Add freshly grated lemon zest to brighten up the creamy ricotta sauce.
Roasted Garlic: Stir in a little roasted garlic for extra depth and flavor.

Make-Ahead Tips

Whip the Ricotta Ahead: You can whip the ricotta up to 1 day ahead of time and store covered in the refrigerator until ready to use.
Calabrian Chili Butter: Melt the butter and whisk in the crushed Calabrian chili just before preparing the sauce for the best flavor.

More Pasta Recipes to Try

If you love this Calabrian Chili Whipped Ricotta Creste di Gallo, try my Whipped Ricotta Pasta with Calabrian Chili next!

Calabrian Chili Whipped Ricotta Pasta

Creste di Gallo pasta tossed in a creamy whipped ricotta sauce with Parmigiano and Calabrian chili butter. A quick and easy weeknight recipe with a spicy kick!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Difficulty: Easy

Ingredients:

1/2 lb. creste di gallo or other short pasta
1 ½ cups whole milk ricotta
4 tbsp. unsalted butter
1 tbsp. crushed Calabrian chili
1/2 cup Parmigiano Reggiano, finely grated
Pasta water, as needed
Salt to taste

Directions:

Bring a large pot of water to a boil.
Meanwhile, add the ricotta to a blender along with a pinch of salt and blend until smooth and glossy.
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.
Melt the butter on low heat in the microwave in a small microwave-safe dish. Whisk in the crushed Calabrian chili.
Add the whipped ricotta to a large pan, then stir in the Calabrian chili butter over low heat.
Strain the pasta and add to the pan along with 1/4 cup of pasta water.
Toss on medium-low heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time. Add more salt to taste.
Remove from heat and stir in the Parmigiano and toss again until combined.
Plate and top with more Parmigiano.