Spicy Pappardelle with Ricotta and Basil
Ingredients:
For the Pasta (or use store-bought pappardelle):
2 cups all-purpose flour
3 large eggs
1 tbsp olive oil
Pinch of salt
For the Spicy Tomato Sauce:
2 tbsp olive oil
3 garlic cloves, minced
1/2 tsp red pepper flakes (adjust to taste)
1/2 tsp chili paste or Calabrian chili (optional, for more heat)
1 can (14 oz) crushed San Marzano tomatoes
1/2 tsp dried oregano
Salt and pepper to taste
Fresh basil leaves, torn
For Garnish:
1/2 cup fresh ricotta cheese
Fresh basil sprigs
Grated Parmesan (optional)
Instructions:
Make the Pasta (if homemade):
On a clean surface, form a mound with the flour and make a well in the center. Add eggs, olive oil, and salt.
Slowly mix and knead for 8–10 minutes until smooth. Wrap and rest for 30 minutes.
Roll out and cut into wide pappardelle ribbons.
Cook the Pasta:
Boil in salted water until al dente (fresh pasta takes about 2–3 minutes; dried about 8–10). Drain, reserving 1/4 cup pasta water.
Make the Sauce:
In a large skillet, heat olive oil over medium heat. Add garlic, red pepper flakes, and chili paste; sauté for 1 minute.
Add crushed tomatoes and oregano. Simmer for 10–15 minutes, stirring occasionally.
Season with salt, pepper, and torn basil.
Toss and Plate:
Toss cooked pappardelle in the spicy sauce, adding a splash of pasta water to loosen if needed.
Plate the pasta with a dollop of fresh ricotta and a sprig of basil on top.
Optional Finishes:
Add a sprinkle of grated Parmesan and a drizzle of olive oil if desired.