Spicy tomato pasta with ricotta and thyme
Spicy tomato pasta features red hot chili peppers and creamy ricotta, with fresh thyme enhancing the flavors. This comforting dish combines simple ingredients for a quick and satisfying meal.
Cook time 25 min
Prep time 20 min
Ingredients:
2 red hot chili peppers1 tbsp fresh thyme
3/4 cup ricotta cheese
1 tbsp olive oil
1 onion
2 garlic cloves
2 tbsp tomato puree
2 cans canned tomatoes
Spicy tomato pasta with ricotta and thyme is a flavorful and comforting dish that marries the heat of red hot chili peppers with the savory sweetness of tomatoes. Enhanced with creamy ricotta and fragrant thyme, this pasta recipe is perfect for spice lovers and those looking for a quick yet satisfying meal.
Instructions:
- Start by finely chopping the onion and garlic cloves.
- Slice the red hot chili peppers. Remove seeds if you prefer less heat.
- Chop the fresh thyme if not already chopped.
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and cook until translucent, about 5-7 minutes.
- Add the garlic and sliced chili peppers and sauté for another 2 minutes, being careful not to burn the garlic.
- Stir in the 2 tbsp of tomato puree and cook for 1 minute to enhance its flavor.
- Add the canned tomatoes (with their juices) to the pan, breaking them up with a spoon if they are whole tomatoes.
- Bring the mixture to a simmer.
- Add the chopped thyme and stir to combine.
- Season with salt and black pepper to taste.
- Let the sauce simmer uncovered for about 20-30 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
- While the sauce is simmering, cook your pasta according to the package instructions until al dente.
- Drain the pasta, reserving a cup of the pasta water.
- Add the drained pasta to the simmering sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Spoon dollops of the ricotta cheese onto the pasta and gently fold in until evenly distributed.
- Serve the pasta hot, garnished with extra thyme, a drizzle of olive oil, and an extra sprinkle of black pepper if desired.
This spicy tomato pasta with ricotta and thyme offers a delightful dance of flavors – from the fiery kick of chili peppers to the creamy smoothness of ricotta. Whether served for a quick weeknight dinner or an impressive dish for guests, this recipe is sure to become a favorite.
Spicy tomato pasta with ricotta and thyme FAQ:
You can use any pasta you like, such as spaghetti, penne, or fusilli. Choose a shape that holds the sauce well for the best flavor.
To reduce the spice, remove the seeds from the red hot chili peppers or use fewer peppers. Alternatively, you can substitute with milder chili varieties or use a pinch of red pepper flakes for a less intense heat.
Leftover spicy tomato pasta can be stored in an airtight container in the refrigerator for 3-4 days. Reheat thoroughly before serving.
Yes, you can substitute ricotta with other cheeses such as cottage cheese for a lighter option, or mascarpone for a creamier texture. Grated Parmesan or Romano can also be added for a salty flavor.
The sauce is ready when it has thickened and the flavors are well blended, which typically takes about 20-30 minutes. It should coat the back of a spoon and have a rich, deep flavor.
Tips:
- Adjust the amount of chili peppers based on your heat preference. Remove seeds for a milder flavor.
- Fresh thyme can be replaced with dried thyme if necessary; use about one-third of the amount.
- Using high-quality canned tomatoes can significantly enhance the flavor of the sauce.
- Reserve some pasta water to thin out the sauce if it becomes too thick.
- Stir the ricotta cheese gently into the cooked pasta to maintain its creamy texture.
Nutrition per serving
4 ServingsCalories 120kcal
Protein 8g
Carbohydrates 16g
Fiber 6g
Sugar 9g
Fat 7g
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