Note. If you’d like to serve your pasta with a shaved red cabbage and parmesan salad like I did in the picture below – and I really recommend you do – just substitute in red cabbage in the salad recipe HERE.
our cousin rosa’s pasta with ricotta
Adapted from Rosa Mitchell’s inspirational book, My Cousin Rosa.
Rosa has this down as serving 4 people but ‘d prefer to divide it between 5 – or at least leave some leftovers for lunch. I think my lack of Italian pasta-eating genes is showing.
If you’re in the mood to experiment Rosa recommends trying it with pesto and parmesan or diced ripe tomatoes and basil, or with bacon peas and parmesan. But she’s right that the ricotta alone is mighty fine. I’ve also experimented with flaked good quality tuna in oil and a squeeze of lemon.
500g short pasta
275g – 300g (10oz) whole milk ricotta
2 sprigs parsley, leaves picked & chopped
freshly grated parmesan cheese, to serve
Bring a large saucepan of salted water to the boil and cook pasta according to the packet directions. Mash ricotta with a fork. When the pasta is done reserve a cup full of cooking water. Drain pasta and return to the saucepan. Stir through ricotta and parsley. If it looks too dry stir through some of the cooking water until it looks good. Season and serve hot with cheese on the side.
Pick up a copy of my new cookbook ‘and the love is free’ by clicking HERE.
The perfect gift for beginner cooks looking to master the basics.
A lovely way to celebrate the mums who bring so much joy to our lives.
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