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Whipped Ricotta Pasta with Calabrian Chili

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings


  • 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


  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.


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