Is it cold or super windy where you are at this time of year? Or like me, are you just looking for an excuse to eat pasta. Perhaps a different kind of pasta than your usual tomato and basil sauce? This spicy pasta with ricotta and pancetta is not an overly spicy recipe and takes roughly 20 minutes to prepare. Plus, what better way to heat up during these cold months than with something spicy?
Ingredients
Pancetta: Opt for smoked or unsmoked pancetta with minimal fat. Otherwise, just trim off the excess fat and freeze them for other meat recipes.
Pasta: Ribbed short pasta is most ideal as the sauce is thick with chunks. It doesn’t have to be rigatoni, you could use different sizes of rigatoni or other ribbed pasta.
Passata: I used store-bought passata. If you cannot find any in the store you could purée canned tomatoes and sieve out the seeds.
Preparing spicy pasta with ricotta and pancetta
Save time: I prepare the sauce while the water comes to a boil. Then in goes the pasta for about 10 minutes, but that will vary depending on the type of pasta you choose.
Pancetta: I like to roughly chop the already cubed pancetta so the chunks aren’t too big. But this is up for debate. When cooking the pancetta, do not let it get crunchy because you would still need some time to fry the chili.
Once the tomato sauce has thickened a little is when you add in the ricotta and let that heat up and the flavors merge. It will take about 2-3 minutes then take it off the fire or tip in the pasta.
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Spicy pasta with ricotta and pancetta
(+10 rating, 2 votes)
Loading...Simple spicy pasta with ricotta, pancetta, a few tablespoons of fresh ricotta, tomato, and a generous sprinkle of pecorino romano cheese. Perfect winter warmer.
Ingredients
- 3 tbsp olive oil
- 38g cubed pancetta
- 1 red bird's eye chili (finely chopped)
- 320g passata
- 100g ricotta cheese
- 60g grated pecorino romano cheese
Instructions
Bring water to a boil, while that happens- prepare the sauce
Heat a saucepan and when hot, add 3 tablespoons of olive oil and the pancetta to sauté at medium heat for 1 and 1/2 minutes.
Next, add the finely chopped chili to fry for 30 seconds. Take the saucepan off the fire and pour in the passata plus a pinch of salt, stir and put the sauce back on the stove to thicken on low heat for 3 and 1/2 minutes.
If the water is ready, add in the pasta.
Add the ricotta, stir to combine, and taste for salt. Let it cook for a further 2 minutes, then take the sauce off the fire and stir in 1/2 of the pecorino
Drain the pasta and tip into the sauce.
Stir as you sprinkle in the pecorino.
Serve
In the mood for some more spicy pasta? Why not try? …
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