Casarecce with Creamy Ricotta Tomato and Chili Sauce
Casarecce with Creamy Ricotta Tomato and Chili Sauce
Ingredients
For the Creamy Tomato Chili Sauce
- 2 cups cherry tomatoes
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1 chili pepper, whole, stemmed (adjust to taste)
- 1/2 cup fresh basil, packed
- 1/2 cup ricotta cheese, whole milk
- 1/4 cup extra virgin olive oil
For the Pasta
- 12 ounces Casarecce pasta, or similar short, curli-cued pasta
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a blender, combine the cherry tomatoes, sun-dried tomatoes, the whole chili pepper (stemmed), fresh basil, ricotta cheese, and extra virgin olive oil.
⏱️ 5 min
- 2
Blend all ingredients until a smooth, creamy sauce is formed. The resulting sauce will be a reddish-brown color with visible specks of herbs and tomatoes. Set aside.
⏱️ 2 min
- 3
Bring a large pot of salted water to a rolling boil. Add the Casarecce pasta and cook according to package directions until al dente.
⏱️ 10 min
- 4
While the pasta is cooking, place a large pan or skillet on a burner over medium heat.
⏱️ 1 min
- 5
Pour the blended sauce into the heated pan. Add a ladleful (about 1/2 cup) of the hot pasta water to the sauce. Stir well to combine and emulsify, which helps balance out the sauce.
⏱️ 2 min
- 6
Once the Casarecce pasta is cooked, drain it, reserving the additional pasta water if needed. Add the drained pasta directly to the pan with the sauce.
⏱️ 1 min
- 7
Toss the pasta and sauce together until the pasta is evenly coated and the sauce has warmed through and adhered beautifully to the pasta. If the sauce seems too thick, add a little more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 8
Serve the creamy Casarecce pasta hot on individual plates. Enjoy this quick and flavorful dish!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Casarecce with Creamy Ricotta Tomato and Chili Sauce
Ingredients
For the Creamy Tomato Chili Sauce
- 2 cups cherry tomatoes
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1 chili pepper, whole, stemmed (adjust to taste)
- 1/2 cup fresh basil, packed
- 1/2 cup ricotta cheese, whole milk
- 1/4 cup extra virgin olive oil
For the Pasta
- 12 ounces Casarecce pasta, or similar short, curli-cued pasta
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a blender, combine the cherry tomatoes, sun-dried tomatoes, the whole chili pepper (stemmed), fresh basil, ricotta cheese, and extra virgin olive oil.
⏱️ 5 min - 2
Blend all ingredients until a smooth, creamy sauce is formed. The resulting sauce will be a reddish-brown color with visible specks of herbs and tomatoes. Set aside.
⏱️ 2 min - 3
Bring a large pot of salted water to a rolling boil. Add the Casarecce pasta and cook according to package directions until al dente.
⏱️ 10 min - 4
While the pasta is cooking, place a large pan or skillet on a burner over medium heat.
⏱️ 1 min - 5
Pour the blended sauce into the heated pan. Add a ladleful (about 1/2 cup) of the hot pasta water to the sauce. Stir well to combine and emulsify, which helps balance out the sauce.
⏱️ 2 min - 6
Once the Casarecce pasta is cooked, drain it, reserving the additional pasta water if needed. Add the drained pasta directly to the pan with the sauce.
⏱️ 1 min - 7
Toss the pasta and sauce together until the pasta is evenly coated and the sauce has warmed through and adhered beautifully to the pasta. If the sauce seems too thick, add a little more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 8
Serve the creamy Casarecce pasta hot on individual plates. Enjoy this quick and flavorful dish!
⏱️ 1 min