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Spicy Pomodoro Pasta with Whipped Ricotta

Course Main Course
Cuisine Italian
Keyword pasta, vegetarian
Total Time 1 hour
Servings 6
Author Christine Ma

Ingredients

Basil oil

  • 50 grams fresh basil
  • ½ cup extra virgin olive oil

Pomodoro sauce

  • 3 tablespoons extra virgin olive oil
  • ½ medium onion chopped
  • 1 teaspoon chopped Calabrian chilies
  • 4 cloves garlic minced
  • ½ teaspoon salt
  • 28 ounces canned whole tomatoes

Remaining ingredients

  • 1 cup whole milk ricotta cheese
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • 1 pound rigatoni pasta

Instructions

  • Prepare basil oil. Remove stems and wash basil leaves. Fill a medium bowl with ice water and set aside. Bring a pot of water to a boil over high heat. Add basil and blanch for 10 seconds. Remove basil and immediately shock in ice water. Remove basil, squeezing excess moisture. Pat dry basil between paper towels.
  • Combine basil with ½ cup extra virgin olive oil and blend until fairly smooth. Let sit overnight. The following day, strain the basil oil and discard basil, reserving oil. Set aside.
  • Meanwhile, make pomodoro sauce. Heat 3 tablespoons extra virgin olive oil in a large saucepot over medium heat. Add chopped onion and garlic and saute until softened, about 4-5 minutes. Add Calabrian chilies, salt, and canned whole tomatoes. Bring to a simmer, reduce heat to low, and continue to cook for 30 minutes, gently mashing tomatoes as they cook. Puree sauce until smooth. Adjust seasoning with salt and pepper.
  • Combine ricotta cheese with 1 tablespoon extra virgin olive oil, lemon juice, and salt in a food processor or blender. Puree until smooth. Set aside.
  • Cook rigatoni according to directions on package. Drain pasta, reserving ½ cup pasta water.
  • Toss pasta with pomodoro sauce and reserved pasta water. Bring to a simmer for 1-2 minutes, stirring frequently. Season pasta with salt and pepper.
  • Portion pasta into bowls and spoon a dollop of whipped ricotta in the center of each bowl. Drizzle basil oil in the center and serve immediately. Enjoy pasta by scooping pasta from the outside of the bowl towards the center - do not mix the pasta with the ricotta and basil oil.

Notes

This recipe makes extra basil oil. Keep the remaining in the fridge for up to 1 month.