Ricotta Pasta with Charred Corn and Calabrian Chile

Spicy ricotta pasta with charred corn, grilled scallions, Calabrian chile butter, and lots of fresh herbs. An easy summer pasta that's packed with flavor.

Why I love it

This is one of my favorite summer pastas. Sweet charred corn, spicy Calabrian chile butter, lots of fresh herbs, and cool, creamy ricotta all piled onto hot pasta. It's rich without feeling heavy, spicy without overwhelming the sweet corn, and finished with enough fresh herbs to keep every bite bright.

I grill the corn and scallions until they're lightly charred and caramelized. The smoky sweetness of the corn is exactly what I want against the buttery chile sauce, and the scallions add a mellow onion flavor that ties everything together.

Instead of stirring the ricotta into the sauce, I leave it in generous dollops over the finished pasta. As you eat, it slowly melts into the warm pasta, creating little pockets of cool, creamy richness that balance the heat from the Calabrian chile.

I love to showcase homemade ricotta here. Its fresh, milky sweetness really stands out here, though your favorite whole milk ricotta from the store will still be delicious. And if you're looking for an excuse to make homemade garganelli, this is it. The ridges catch the buttery sauce while the little tubes trap bits of corn and herbs in every bite.

Don't skip the cilantro or grilled scallions. They bring just enough freshness to balance the sweet corn and rich butter sauce. As always, spoon on extra calabrian chile paste to taste (I can’t help myself here!)

And if you happen to have leftover ricotta, repurpose it into an elegant whipped ricotta appetizer or mix it into these extra juicy chicken meatballs.

How to Make Spicy Ricotta Pasta

Recipe Tips

Grill the corn until lightly charred. Those smoky, caramelized kernels add a depth of flavor you won't get from boiled or sautéed corn. Pull them off while they’re still crisp-tender for the best texture.

Cook the pasta very al dente. It finishes cooking in the butter sauce, where it absorbs even more flavor and builds a silky sauce.

Save extra pasta water. The starchy water is the key to a silky sauce. Add a splash at a time until the pasta looks glossy rather than dry.

Leave the ricotta in dollops. Resist the urge to stir it into the sauce. The cool ricotta slowly melts into the warm pasta, giving you creamy bites throughout the dish.

Use whole milk ricotta. The richer texture is worth it, especially if you have homemade ricotta on hand.

Taste before adding more chile. Calabrian chile pastes vary quite a bit in heat. I usually add another spoonful at the table, but it's easier to increase the spice than dial it back.

Print