Whipped Ricotta Pasta with Calabrian Chili

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

INGREDIENTS:

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

• 4 tbsp. butter

• 1/2 yellow onion

• 1 ½ cups whole milk ricotta

• 2 garlic cloves, minced

• 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 and stir in the sliced onions. Sweat the onions, covered, over low heat for about 45 minutes until completely cooked and translucent. Check in every 5-10 minutes to stir and make sure the onions aren't turning brown.

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

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

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

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

6. Add the whipped ricotta and Parmigiano to the onion mixture and stir. Add salt to taste.

7. Strain the pasta, reserving 1 cup of pasta water.

8. Add the pasta to the sauté pan along with the whipped ricotta sauce and 1/4 cup pasta water. 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.

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