Pasta with Salami and Ricotta
Spicy salami and creamy ricotta team up for a delectable and different pasta sauce. Try this pasta with salami and ricotta recipe and shake up your supper!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 ounces short pasta (penne, ziti, etc)
- 2 tablespoons butter
- 4 ounces salami, cut into small chunks
- 1 cup baby peas, defrosted
- 1 cup fresh ricotta, room temperature
- Fresh ground pepper
Instructions
- Cook pasta according to pasta directions in salted water and drain, saving a cup of the pasta water.
- Return the hot pasta to the cooking pot. Over very low heat, stir in butter, salami, peas and just enough pasta water to make a light sauce. Stir until everything is combined and warm.
- Carefully stir in spoonfuls of ricotta, make sure to leave it in little ricotta clumps and not all broken up.
- Ladle into warmed bowls, grind some pepper on top and serve!
Notes
- Pasta: Any short pasta shape will work beautifully. Campanelle, penne, ziti, rigatoni and bow ties are all good choices because they catch the peas, salami and creamy ricotta.
- Salami: I like Genoa salami for its mild, savory flavor. Buy it in one thick piece and cut it into small chunks rather than using thin sandwich slices.
- Baby peas: Frozen baby peas are perfect here—just thaw them before adding them to the pasta. There is no need to cook them separately.
- Ricotta: Use whole-milk ricotta for the creamiest flavor and texture, and let it come to room temperature before adding it. Stir it in gently so some delectable little ricotta pockets remain.
- Butter: Salted or unsalted butter will work. If you use salted butter, taste the finished pasta before adding any extra salt because the salami is salty too.
- Black pepper: Freshly ground black pepper adds just the right finishing touch. Add as much or as little as you like!
Find it online: https://www.framedcooks.com/pasta-salami-ricotta/