Pasta in a Spicy Marinara with Homemade Ricotta

Pasta in a Spicy Marinara with Homemade Ricotta

Here I present my recipe for Pasta in a Spicy Marinara with Homemade Ricotta; a homemade spicy tomato sauce topped with ricotta and fresh basil.  I’ve been so excited to share this recipe with you, its incredibly satisfying and completely vegetarian!

This is how you make it

First you start with the Ricotta, you can get the recipe here:

Homemade Ricotta

Add the salt to the milk in a pot and slowly bring the milk up to a boil over medium heat, stirring frequently so it doesn’t scald your pot.

Once it comes to a boil, turn off the heat and stir in the lemon juice.

Let the pot rest for 10 minutes then give it another mix.

Line a sieve with cheese cloth and place it over a bowl.

Pour the milk mixture into the cheesecloth.

Let it strain for 10 minutes then its ready to eat.

Then you prep the Spicy Marinara, you can get the recipe here:

Spicy Marinara Sauce

In a sauce pot over medium-high heat, add the olive oil and red pepper flakes.  When the olive oil is hot, add the onion; season with salt and pepper.

Drop the heat to medium-low and sauté until the onions are translucent, about 5 to 7 minutes.

Add the garlic.

Sauté the garlic for about 30 seconds, careful to not let it burn.

Turn the heat to high and add the wine, stir and let the wine reduce.

Add both the tomatoes to the pot and then add the stock to the jar and can to rinse out any tomato residue and add it to the sauce.

Season with the salt and pepper; about a half tsp of salt and about ¼ tsp black pepper, approximately 12 to 15 spins of the Peppermill.

Add the olive brine.

Stir well and let the sauce simmer for about 30 minutes on low heat.

Let the sauce stand for a few minutes before you eat it or store it.

 

Then you build your dish

Cook pasta according to package directions then drain.

Add some spicy marinara to the pot you cooked the pasta in.

Add in the cooked, drained pasta.

Mix well.

Add pasta to a serving plate.

Top with more sauce

Top that with ricotta (2-3 tbsp per plate)

Top that with torn fresh basil leaves.

Top with a drizzle of extra virgin olive oil

Then fresh ground pepper and finally Parmesan.

Serve immediately  ❤️

omg!

 

 

Ingredients in this recipe

Gallo Extra Virgin Olive Oil, 1 L

 

Whole Tomatoes

 

Passata Di Pomodoro Strained Tomatoes

 

Kraft 100% Grated Parmesan Cheese, 680 g

 

What I served with this pasta

Green Salad

 

 

 

 

 

A recipe for Pasta in a Spicy Marinara with Homemade Ricotta; a homemade spicy tomato sauce topped with ricotta and fresh basil.

 

 

 

 

 

 

 

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