While I cherish a rich and smooth pasta dish, fettuccine alfredo simply doesn't do it for me. There's something kinda… .gloppy about the sauce. Maybe I was simply destroyed by the Olive Garden form of the dish in secondary school, since I'm certain the genuine Italian adaptation is flavorful.
One rich sauce I DO love however is a ricotta sauce. Also, it's route simpler to make! For this formula, I simply mix ricotta cheddar, olive oil, herbs and a little garlic together to make a rich and smooth sauce that splendidly coats new fettuccine pasta. Here and there I'll include some ground parmesan in it to help the flavor as well!
I make this formula all the time with various occasional vegetables, as sauteed or simmered zucchini, asparagus, or cherry tomatoes. For fall, you could utilize blocks of broiled winter squash.
- 1 cup ricotta cheese
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh parsley, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 1 clove garlic, minced
- Pinch red pepper flakes
- 1/2 lb fresh fettuccine
INSTRUCTIONS:
- Place ricotta, olive oil, herbs, garlic, and red pepper flakes in a food processor and blend until pureed and herbs are finely chopped. Season with salt and black pepper to taste. Scoop sauce into a large serving bowl.
- Bring a large pot of salted water to a boil. Cook fresh pasta about 3 minutes (or according to package instructions) until al dente. Drain, reserving about 1/2 cup starchy pasta water for thinning the sauce.
- Add pasta to the serving bowl with the ricotta sauce. Toss to combine, adding a little bit of starchy pasta water to thin to desired consistency. Serve immediately.
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