Spaghetti with Ricotta: Spaghetti con Ricotta

Show: Molto MarioEpisode: Vecchia Teverina

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
30 min
Level:
--
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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Ingredients

1 slice pancetta, about 2 ounces
1 onion, peeled and quartered
1 carrot, cut into 4 pieces
1 rib celery, cut into 4 pieces
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1 teaspoon tomato paste
1 (16-ounce) can San Marzano tomatoes and their juices
4 fresh basil leaves
Salt and freshly ground black pepper, to taste
1 1/2 pounds spaghetti
1/4 pound fresh ricotta, drained
1 clove garlic, finely chopped
1 tablespoon finely chopped parsley

Directions

Place the pancetta, onion, carrot and celery in the bowl of a food processor and process until finely chopped. In a 10-inch skillet, heat the oil over medium heat. Add the vegetable mixture and cook, stirring, for about 5 minutes. Gradually add the wine and tomato paste. Mix well to combine and add the tomatoes, their juices, and the basil leaves, torn. Break up the tomatoes with the back of a spoon and cover, cooking for 30 minutes, stirring occasionally. Season with salt and pepper, to taste.

Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti according to the directions, until tender yet al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the pan with the sauce, then add the ricotta and parsley and toss over high heat 30 seconds, adding the cooking water if necessary to keep the condiment from becoming too tight. Season with salt and pepper to taste and divide evenly among 6 warmed pasta bowls.

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Comments & Reviews

recipe Spaghetti with Ricotta: Spaghetti con Ricotta
MARK Conroe, TX 04-21-2009
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Disappointed
Rated: 3 stars out of 5

Followed the recipe exactly, even to searching out the SM tomatoes. We didn't care for the flavor and especially the texture... of the sauce. It turned out to be almost grainy.Read more
recipe Spaghetti with Ricotta: Spaghetti con Ricotta
sandra west haven, CT 04-08-2007
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great use for leftover ricotta
Rated: 5 stars out of 5

Nice results though recipe does not mention how to use the garlic listed in the ingredients. I added it to the battuto of... carrots, celery and onion. One of my children called this "Pasta Calzone" since the ricotta and tomato reminded him of a calzone. Will definitely make this again.Read more
recipe Spaghetti with Ricotta: Spaghetti con Ricotta
SEAN WASHINGTON, DC 05-02-2006
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Easy, Quick, and Delicious!
Rated: 4 stars out of 5

Though Mario's recipes are almost always delicious, they're not usually as quick and easy as this one. I still can't get... over the recommendation to mince the carrot, onion, celery, and pancetta (I used turkey bacon BTW) in the food processor! I too had some ricotta to use up and this was the perfect recipe. And there's really no pressing need to drain the ricotta as I ended up adding about a coffee mug full of the pasta water into the dish anyway. This recipe really showed me that ricotta can be used to add a level of creaminess to almost any pasta sauce. My partner thought I'd made it with cream but I just used lowfat ricotta.Read more
recipe Spaghetti with Ricotta: Spaghetti con Ricotta
Carol Combined Locks, WI 02-28-2006
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Delicious!
Rated: 5 stars out of 5

I was looking for a recipe to use up some left over ricotta cheese. I modified this to our taste and to what I had around... the house. I chopped up one carrot, one celery stalk and a bunch of broccoli. I omited the onion and the pancetta and used a whole 6 ounce can of tomato paste. I did add extra water to help dilute the mixture. I also used a can of diced tomoatoes instead of whole. My whole family loved it.Read more
recipe Spaghetti with Ricotta: Spaghetti con Ricotta
KATRIN Plano, TX 05-14-2005
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Yummy!
Rated: 5 stars out of 5

I had some extra ricotta and was looking for something easy. Here it is, everyone loved it!