Whipped Ricotta Pasta with Calabrian Chili
Updated: 4 hours ago
Mezzi rigatoni tossed in a creamy whipped ricotta and Parmigiano Reggiano sauce, topped with a drizzle of Calabrian chili oil for a spicy kick. This rich and decadent pasta dish is made with simple ingredients and packed with flavor, making it perfect for an easy weeknight dinner.
Tips for Making Whipped Ricotta Pasta
Sweat the onions: Cook the onions over low heat for about 45 minutes to slowly soften them and bring out their natural sweetness and flavor. Avoid browning them.
Whip the ricotta until smooth: Blending the ricotta creates a silky, smooth and creamy texture that's perfect for this sauce.
Use whole milk ricotta: Whole milk ricotta gives the sauce a richer, creamier consistency.
Reserve pasta water: The starchy pasta water helps loosen the ricotta and Parmigiano into a smooth sauce.
Add the garlic after the onions: Stirring in the garlic toward the end prevents it from burning during the longer onion cooking time.
Adjust the chili oil to taste: Start with a little Calabrian chili oil and add more to your preference.
Ingredient Substitutions
Mezzi rigatoni: Rigatoni, penne, or another short pasta shape can be used.
Whole milk ricotta: Heavy cream can be used for a lighter creamy sauce, although the texture and flavor will be slightly different.
Parmigiano Reggiano: Grana Padano is a good alternative.
Calabrian chili oil: Crushed Calabrian chili can be used instead. Adjust the amount to your preferred spice level.
Butter: Extra virgin olive oil can be used to cook the onions, although it will change the flavor of the sauce.
Make-Ahead Tips
Cook the onions ahead: The onions can be slowly cooked ahead of time, making the final preparation much quicker.
Whip the ricotta ahead: Blend the ricotta until smooth before you start cooking. This makes assembly easier.
More Pasta Recipes to Try
If you love creamy whipped ricotta pasta, try my Roasted Cherry Tomato, Garlic & Whipped Ricotta Paccheri.
Whipped Ricotta Pasta with Calabrian Chili
Mezzi rigatoni tossed in a creamy whipped ricotta and Parmigiano sauce topped with a drizzle of Calabrian chili oil for a spicy kick. A rich and decadent pasta dish!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2
Difficulty: Easy
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:
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
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.
Meanwhile, add the ricotta to a blender and blend until smooth and glossy.
When the onions have finished cooking, add the minced garlic and sauté for 1-2 minutes, until fragrant.
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.
Strain the pasta and toss with the ricotta sauce. Add pasta water as needed, 1/4 cup at a time.
Plate and top with a drizzle of Calabrian chili oil.
Shop My Pasta Kitchen
These are some of my favorite tools for preparing my favorite pasta dishes at home!
My Kitchen Essentials
Affiliate disclosure: I may earn a commission from qualifying purchases at no additional cost to you.
