Calabrian Chili Ricotta Pasta
I love lemon ricotta pasta, and I also love spicy food… so I combined the two and created an easy dinner recipe for Calabrian Chili Ricotta Pasta.
Calabrian chilis are not overwhelmingly spicy, and they have an incredibly unique flavor that you just have to try.
If you cannot find Crushed Calabrian Chili Peppers in your regular grocery store, fear not… they are available on Amazon 🙂
How to make Calabrian Chili Ricotta Pasta
This dish starts with a blender or food processor, 2 cups of ricotta cheese, and 2/3 cup of crushed Calabrian chilis.
I also added 1/2 cup grated Parmesan cheese, plenty of kosher salt, pepper, and Italian seasoning.
My goodness I was definitely messy with this, but it will all get blended anyway 😉
Finally, 3 garlic gloves, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil.
Blend until smooth and then start boiling a pound of your favorite pasta in salted water according to the package directions.
I went with angel hair pasta simply because it’s my favorite.
Before draining the pasta water, remove 2/3 cup of the starchy pasta water from the pot.
Return the pasta to the same pot that it boiled in and add the ricotta mixture along with the reserved pasta water.
Mix and combine this with tongs and then taste for seasoning.
Add more kosher salt and pepper if needed.
Serve Calabrian Chili Ricotta Pasta with a lemon wedge to squeeze over top 🙂
The bright, acidic flavor is what takes this pasta dish to the next level!
We enjoyed this as a meatless meal, but grilled shrimp or chicken would be a great addition.
If you like Calabrian Chili Ricotta Pasta, you might also like these recipes…
Sausage Mushroom Orzo Alfredo
Italian Sausage Spaghetti Soup
Cheesy Lasagna Sliders
Sausage and Burrata Baked Tortellini
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Calabrian Chili Ricotta Pasta
Calabrian Chili Ricotta Pasta is a creamy pasta recipe with lemon, ricotta, and Calabrian chilis for a spicy, easy meatless meal!
Ingredients
- 2 cups ricotta cheese
- 2/3 cup crushed Calabrian chili peppers
- 1/2 cup grated Parmesan cheese
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic
- kosher salt, pepper, Italian seasoning
- 1 pound pasta of choice
- 2/3 cup water from the pot after you boiled the pasta
- 6 lemon wedges
Instructions
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Put the ricotta, Calabrian chilis, Parmesan, lemon juice, olive oil, garlic, kosher salt, pepper, and Italian seasoning in a food processor or blender. Blend until smooth, about 1 minute.
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Boil the pasta in salted water according to package directions. Remove 2/3 cup of the pasta water right before draining pasta.
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Put the cooked pasta back into the pot after draining and add the ricotta mixture and pasta water. Combine with tongs until the sauce evenly coats the pasta. Taste for seasoning and add more kosher salt and pepper if needed.
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Serve with lemon wedges to squeeze over top.
My new Blackstone Griddle Cookbook is now available on Amazon!
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