Red Chili Ricotta Pasta
We could eat this Red Chili Ricotta Pasta every day, FOREVER.
- 3 slices rustic white bread or sourdough, preferably day old
- 2 tbsp. butter, melted
- 1 tsp. freshly chopped thyme, plus more for serving
- Kosher salt
- 1 lb. fusilli
- 6 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1½ tsp. crushed red pepper flakes
- 1 c. ricotta
- 1 tsp. lemon zest
- 2 large egg yolks
- Freshly ground black pepper
- Preheat oven to 375°. In a food processor, pulse bread into medium bread crumbs (or tear into pieces). Place on a small baking sheet.
- Combine butter and thyme and pour over bread crumbs. Toss to combine. Bake until golden and crispy, about 15 minutes, stirring halfway through.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.
- In a small skillet over medium heat, heat oil. Add garlic and red pepper flakes and cook until softened and fragrant, 1 to 2 minutes. Remove from heat.
- In a medium bowl, combine ricotta, lemon zest, egg yolks, and half the chili oil. Season with salt and pepper.
- Slowly add ¼ cup of hot reserved pasta water to ricotta mixture. Pour mixture over cooked pasta and toss to combine, adding more pasta water as needed to help coat noodles.
- Top with bread crumbs and drizzle with remaining chili oil, along with some of the garlic and pepper flakes.
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