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You've never had vegetarian pasta quite like this spicy pomodoro pasta with whipped ricotta and basil oil. Rich but delicate flavors marry together to create one unforgettable dish.
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What makes this recipe special
Whenever people ask me how I come up with recipes, I tell them, "Go eat out as often as you can." There are more times than I can count when I can't think of a unique dish for the life of me. That's when I conduct some research and dine at new restaurants. Whether or not the food is delicious, I walk away inspired. I immediately think of ways I would put my twist or how I could recreate it. Today's recipe is inspired by Cento Pasta Bar in Los Angeles.
When Cento Pasta Bar opened a few years ago, I would constantly see images of their famous spicy pomodoro pasta. It looked fairly simple, but people were raving about it. I was late to join the party, but I finally tried the dish. Let me tell you, it's incredible. I would visit the restaurant again just for that pasta.
So here I am, trying to recreate their spicy pomodoro pasta with whipped ricotta and basil oil. Even if you have never tried the restaurant before, I urge you to give this recipe a try. It's like my spicy pasta alla vodka with bacon pangrattato, parmesan crusted chicken scampi, or ricotta gnocchi with ratatouille, a classic dish with a twist!
Recipe
Spicy Pomodoro Pasta with Whipped Ricotta
Ingredients
Basil oil
- 50 grams fresh basil
- ½ cup extra virgin olive oil
Pomodoro sauce
- 3 tablespoons extra virgin olive oil
- ½ medium onion chopped
- 1 teaspoon chopped Calabrian chilies
- 4 cloves garlic minced
- ½ teaspoon salt
- 28 ounces canned whole tomatoes
Remaining ingredients
- 1 cup whole milk ricotta cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 1 pound rigatoni pasta
Instructions
- Prepare basil oil. Remove stems and wash basil leaves. Fill a medium bowl with ice water and set aside. Bring a pot of water to a boil over high heat. Add basil and blanch for 10 seconds. Remove basil and immediately shock in ice water. Remove basil, squeezing excess moisture. Pat dry basil between paper towels.
- Combine basil with ½ cup extra virgin olive oil and blend until fairly smooth. Let sit overnight. The following day, strain the basil oil and discard basil, reserving oil. Set aside.
- Meanwhile, make pomodoro sauce. Heat 3 tablespoons extra virgin olive oil in a large saucepot over medium heat. Add chopped onion and garlic and saute until softened, about 4-5 minutes. Add Calabrian chilies, salt, and canned whole tomatoes. Bring to a simmer, reduce heat to low, and continue to cook for 30 minutes, gently mashing tomatoes as they cook. Puree sauce until smooth. Adjust seasoning with salt and pepper.
- Combine ricotta cheese with 1 tablespoon extra virgin olive oil, lemon juice, and salt in a food processor or blender. Puree until smooth. Set aside.
- Cook rigatoni according to directions on package. Drain pasta, reserving ½ cup pasta water.
- Toss pasta with pomodoro sauce and reserved pasta water. Bring to a simmer for 1-2 minutes, stirring frequently. Season pasta with salt and pepper.
- Portion pasta into bowls and spoon a dollop of whipped ricotta in the center of each bowl. Drizzle basil oil in the center and serve immediately. Enjoy pasta by scooping pasta from the outside of the bowl towards the center - do not mix the pasta with the ricotta and basil oil.
Notes
Step-by-step instructions
Step 1: Make basil oil
This spicy pomodoro with whipped ricotta only has a handful of ingredients, so it's important to use the best quality products. As a professional chef who's worked in restaurants, catering companies, and as a private chef, I can't stress the importance of using great ingredients enough. It makes all the difference!
To make basil oil, begin by blanching fresh basil leaves in boiling water for 10 seconds, then immediately shock them in ice water to stop the cooking process. This step helps retain the vibrant green color of the basil.
After draining and patting the basil dry, blend it with extra virgin olive oil until fairly smooth. Let the mixture sit overnight to infuse the oil with basil flavor.
The next day, strain the basil oil to remove any solids, leaving behind a fragrant and flavorful oil. This recipe makes a large batch of oil, but it keeps for 1 month, so you can use it for future meals.
Step 2: Prepare pomodoro sauce
So at this point, you may be wondering, "What's the difference between pomodoro and marinara sauce?" Pomodoro sauce is a classic Italian tomato sauce made with simple ingredients, such as tomatoes, onions, garlic, and olive oil.
Unlike marinara sauce, which often includes additional herbs and spices, pomodoro sauce focuses on highlighting the natural sweetness of ripe tomatoes. It's typically simmered low and slow to develop rich flavors and a smooth texture, perfect for coating pasta.
To make the simple but rich sauce, start by heating extra virgin olive oil in a large saucepot over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant.
Incorporate the chopped Calabrian chilies for a spicy kick with salt and canned whole tomatoes. Allow the mixture to simmer over low heat for about 30 minutes, gently mashing the tomatoes as they cook to achieve a smooth consistency.
Once the sauce has thickened and the flavors have melded, puree it until smooth, adjusting the seasoning to taste.
Feel free to prepare the same the day before if cooking the dish for a large gathering.
Step 3: Finish toppings
While the pomodoro sauce simmers, prepare the whipped ricotta. Combine whole milk ricotta cheese with extra virgin olive oil, lemon juice, and salt in a food processor or blender.
Puree until smooth and creamy, then set aside until ready to serve.
This whipped ricotta adds a creamy and tangy element to the finished dish, complementing the bold flavors of the pomodoro sauce. If you don't like ricotta, you can substitute it with burrata.
Step 4: Putting it all together
Now it's time to put it all together. Cook the rigatoni pasta according to package instructions until al dente, then drain, reserving some of the pasta water.
Toss the cooked pasta with the prepared pomodoro sauce and a splash of reserved pasta water, allowing the flavors to meld together.
Divide the pasta among serving bowls and top each portion with a dollop of the whipped ricotta. Drizzle basil oil over the plates for a final burst of fresh herbaceous flavor and serve immediately.
When I dined at Cento Pasta Bar, the waiter instructed us to eat the pasta from the outside in. Don't mix the pasta with the ricotta and basil oil; instead, scoop the pasta from the outside of the bowl, dipping it into the ricotta and oil. That is how they intended the dish to be consumed, and that is how this recipe should be enjoyed.
With my first bite, I closed my eyes and couldn't help but smile the biggest grin. This spicy pomodoro was very close to the original dish, with every bite exploding with creamy, savory indulgence. Every bite made me swoon, and hopefully, you'll feel the same.
For another amazing, comforting pasta dish, check out this caramelized cabbage and bacon pasta!
Make-ahead and storage
- Make-ahead: The whipped ricotta can be made ahead of time and stored in the refrigerator until ready to use. Simply stir it before serving to ensure a smooth consistency. You can also make the pomodoro sauce the day before, and the basil oil up to 3 weeks in advance.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 4 days. Store the leftover basil oil and whipped ricotta in separate containers in the refridgerator.
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
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