Categories: Pasta
Ingredients
- 1 pound
- dried short pasta, such as gemelli, fusilli, penne, or rotini
- 1 1/2 cups
- ricotta cheese, preferably freshly made
- 1 cup
- finely grated Pecorino Romano or Parmesan cheese
- Finely grated zest of 1 large lemon
- Juice of 1 large lemon
- 1/2 teaspoon
- kosher salt
- 1/2 teaspoon
- freshly ground black pepper
- 1/2 cup
- loosely packed fresh basil leaves, thinly sliced
- Pinch red pepper flakes (optional)
- Good-quality olive oil, for serving
Directions
-
Bring a large pot of heavily salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente. Meanwhile, prepare the sauce.
-
Place the ricotta, Pecorino or Parmesan, lemon zest, lemon juice, salt, and black pepper in a large heatproof bowl and stir to combine. When there are about 2 minutes remaining in the pasta’s cooking time, place the bowl over the pot and slowly stir the ricotta mixture. You should see it loosening as it warms.
-
When the pasta is al dente, drain it well. Add it to the bowl of ricotta and mix well to evenly coat the pasta in the sauce. Add the basil and red pepper flakes, if using, toss, and serve immediately. Drizzle olive oil over each serving.