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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Pasta
- Method: Grill
- Cuisine: Italian
Ingredients
- 3 ears of corn, shucked
- 4 scallions, trimmed
- 2 tbsp extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 tbsp butter, divided
- 1 garlic clove, peeled
- 1 lemon
- 2 tbsp Calabrian chile paste
- 1/2 lb short pasta shape (such as rigatoni, radiatore, farfalle, or even homemade garganelli!)
- 1/4 cup minced parsley
- 2 tbsp minced cilantro
- 1/2 cup whole milk ricotta
Instructions
- Preheat the grill to medium heat.
- Toss corn and scallions with 2 tablespoons of olive oil and season with salt and black pepper. Grill until crisp tender and lightly charred, turning occasionally, about 2 minutes for the scallions and 12- 15 minutes for the corn. Set aside until cool enough to handle. Finely chop the scallions and cut the kernels off the cob; place them in a bowl and set aside.
- Bring a large pot of salted water to a boil.
- While water heats up, melt half the butter in a large, deep skillet over low heat. Grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the lemon zest into the skillet, the mix in the Calabrian chile paste and a few grinds of black pepper. Keep warm.
- Cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
- Transfer pasta to the skillet along with ¼ cup pasta water and remaining 3 tablespoons butter. Cook, stirring and tossing the pasta, until a light and glossy sauce forms and coats the pasta, about 2 minutes. Add more pasta water, a little at a time, to loosen.
- Remove from heat, squeeze in the juice of half the lemon, and stir in corn, scallions, parsley, and cilantro. Season to taste with salt or pepper. Transfer to a large serving dish and dollop the ricotta all over. Serve hot.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 2 cups
- Calories: 600
- Sugar: 8g
- Sodium: 430mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0.8g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Find it online: https://www.withspice.com/blog/ricotta-pasta/