Pasta With Ricotta And Bottarga Recipes

PASTA WITH RICOTTA AND BOTTARGA

Steps:

• Bring a large pot of salted water to a boil; add pasta and cook until al dente, according to package directions.
• Meanwhile, heat heavy cream in a large saucepan over medium heat. Add ricotta and stir until well combined. Cook, stirring constantly, until thickened and well combined, about 5 minutes. Stir in 2 tablespoons bottarga and season with freshly ground black pepper.
• Drain pasta and add to ricotta mixture. Add parsley and toss until well combined; stir in olive oil. Transfer pasta to a serving dish and sprinkle with remaining 2 tablespoons bottarga. Serve immediately.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.