Red Chili Ricotta Pasta

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
  1. Preheat oven to 375°. In a food processor, pulse bread into medium bread crumbs (or tear into pieces). Place on a small baking sheet.
  2. Combine butter and thyme and pour over bread crumbs. Toss to combine. Bake until golden and crispy, about 15 minutes, stirring halfway through.
  3. 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.
  4. 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.
  5. In a medium bowl, combine ricotta, lemon zest, egg yolks, and half the chili oil. Season with salt and pepper.
  6. 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.
  7. Top with bread crumbs and drizzle with remaining chili oil, along with some of the garlic and pepper flakes.

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