Pasta with ricotta and herbs

By • November 22, 2014 0 Comments

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Pasta with ricotta and herbs

Author Notes: This recipe was inspired by Arthur Avenue ricotta, the most delicious I have ever had! bronxbaker


Serves 4-6

  • 1 pound ricotta
  • 2 onions chopped
  • 1 clove garlic crushed
  • 1/4 cup chopped parsley
  • 5 leaves fresh sage
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano (although I am sure fresh would be delicious!)
  • 2 tablespoons Olive oil
  • 1 pound short pasta like farfalle, fusilli or rigatoni
  1. 1) Heat the olive oil in a large saucepan over medium high heat then when the oil is hot add the onions cooking until soft then add the garlic making sure not to break it up.
  2. 2) Cook the garlic with the onions for a minute or two and then add the crushed red pepper flakes and dried oregano (if you are using fresh add it later on with the other fresh herbs) and cook for a minute then take out the garlic clove.
  3. 3) Add the ricotta and turn the heat to low stirring to incorporate the onions and dried spices then add the fresh sage and parsley.
  4. 4) Once your pasta is close to done cooking add some of the cooking water to the sauce to give it some body and help it stick to the pasta.

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