Whipped Ricotta Pasta with Calabrian Chili

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. mezzi rigatoni or other short cut pasta

• 4 tbsp. butter

• 1/3 yellow onion, thinly sliced

• 2 garlic cloves, minced

• 1 ½ cups whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• Salt, to taste

• 2 tbsp. Calabrian chili oil

• Pasta water as needed

Directions:

1. Melt the butter in a heavy-bottomed pot over low heat. Sweat the onions, covered, over low heat for about 45 minutes or until completely cooked and translucent. Check in every 5–10 minutes to ensure they soften without browning

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

3. Meanwhile, add the ricotta to a blender and blend until smooth and glossy.

4. When the onions have finished cooking, add the minced garlic and sauté for 1-2 minutes, until fragrant.

5. Stir in the whipped ricotta along with 1/2 cup of pasta water. Add the Parmigiano and salt to taste, adjusting with more pasta water as needed to create a silky sauce.

6. Strain the pasta and toss with the ricotta sauce. Add pasta water as needed, 1/4 cup at a time.

7. Plate and top with a drizzle of Calabrian chili oil.