Creamy Ricotta Pasta

This creamy 5-ingredient ricotta pasta is one of the easiest pastas you'll ever make! In fact, the sauce comes together in less than 5 minutes, how much more perfect can that be?

Course Main Course

Cuisine Italian

Cook Time 20

Servings person

Calories 859kcal

Author Pina Bresciani

Ingredients

100 grams rigatoni pasta
1 tablespoon olive oil extra virgin
1 garlic clove
¾ cups ricotta
2 tablespoon parmigiano reggiano
salt to taste

Instructions

Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's al dente. Be sure to reserve some pasta water.
5-7 minutes before the pasta is done cooking, heat the olive oil over medium heat and add the garlic clove. Swirl it around in the olive oil to give it a slight garlic flavor, and remove it when it starts to sizzle, a few minutes.
Add the ricotta to the pan, and heat it slightly, until it melts down and becomes creamy, 2-3 minutes. If the pasta isn't cooked yet, turn the heat down to low.
Add the pasta to the ricotta, and still over medium heat, mix the pasta in with the ricotta.
Add a bit of pasta water to help emulsify the dish, and make it even creamier. Add parmigiano reggiano and mix again. Add pasta water if needed.
Plate and enjoy!

Video

Notes

I used rigatoni in this dish but you can use any pasta you'd like - penne would work well or even a long pasta like spaghetti
I remove the garlic from the oil to produce a subtle garlic flavor, but if you prefer a stronger garlic flavor you can mince the garlic clove, and keep it in the dish.
If the ricotta you're using has a lot of liquid in it, drain it first.

Nutrition