You know, I used to think pasta sauce had to come from a jar. That’s just how we did it in our house growing up. When my friend Maria made her own ricotta sauce from scratch, I remember being amazed at how simple it was.
Turns out, making ricotta pasta sauce isn’t just easier than I thought – it tastes way better than anything from the store. All you need is some good ricotta cheese and a few basic ingredients you probably already have in your kitchen. It’s become my go-to sauce when I want something creamy and comforting without much fuss.
Why You’ll Love This Ricotta Pasta Sauce
- Quick preparation – Ready in under 30 minutes, this sauce is perfect for those busy weeknights when you need a satisfying meal without spending hours in the kitchen.
- Simple ingredients – With just a handful of basic ingredients like ricotta, pesto, and lemon zest, you can create a creamy, flavorful sauce that tastes like it came from an Italian restaurant.
- Creamy texture – The combination of ricotta cheese and egg creates a silky-smooth sauce that coats every bite of pasta perfectly, without being heavy like traditional cream sauces.
- Customizable heat – You can easily adjust the cayenne pepper to make it as mild or spicy as you like, making it perfect for both heat lovers and those who prefer milder flavors.
What Kind of Ricotta Should I Use?
For a creamy pasta sauce, whole milk ricotta is your best bet since it has a richer texture and better mouthfeel than its lower-fat counterparts. Fresh ricotta from an Italian deli or specialty market will give you the smoothest results, but good-quality supermarket ricotta works well too – just avoid any brands that list additives or stabilizers in the ingredients. Before using your ricotta, drain off any excess liquid that’s settled on top, and if it seems particularly wet, you can strain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes. For the smoothest sauce possible, give your ricotta a quick whirl in the food processor before mixing it with the other ingredients.
Options for Substitutions
This creamy pasta sauce is pretty flexible and you can make several swaps if needed:
- Orecchiette pasta: While orecchiette’s little cup shape is great for holding the sauce, you can use other short pasta shapes like shells, farfalle, or penne. Just avoid long pasta like spaghetti as it won’t hold the thick sauce as well.
- Ricotta cheese: This is the star ingredient, so try to stick with ricotta if possible. But in a pinch, you could use mascarpone (use a bit less as it’s richer) or cottage cheese (blend it first for a smoother texture).
- Pesto: Store-bought or homemade pesto both work great here. You can also try sun-dried tomato pesto or even olive tapenade for a different flavor profile.
- Lemon zest: If you don’t have fresh lemon, you can use 1-2 teaspoons of lemon juice instead, or skip it – though you’ll miss some of that fresh citrus kick.
- Cayenne pepper: Feel free to swap this with red pepper flakes, or leave it out if you don’t like heat. You could also use a dash of hot sauce instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making ricotta pasta sauce is preventing it from becoming grainy or clumpy – to avoid this, make sure your ricotta is at room temperature and whisk it thoroughly with the egg before combining with other ingredients. Another common mistake is overcooking the sauce, which can cause it to separate or become too thick – instead, toss the sauce with hot pasta off the heat, letting the residual warmth create the perfect creamy consistency. The success of this sauce heavily depends on pasta water, so remember to save at least 1 cup before draining – adding small amounts of this starchy liquid helps create a silky smooth sauce that clings perfectly to the pasta. For the best flavor balance, always taste and adjust the seasonings after combining the sauce with pasta, as the starchy water and pasta can dilute the initial seasoning.
What to Serve With Ricotta Pasta?
This creamy pasta dish pairs really well with simple sides that won’t compete with its rich, cheesy flavors. A basic arugula salad with olive oil and lemon juice makes a perfect fresh counterpoint to the pasta – the peppery greens are just right with the creamy sauce. For some extra vegetables, I like to serve roasted cherry tomatoes or sautéed broccolini on the side, which both taste great with the lemony, herby notes in the sauce. If you’re looking to add protein, grilled chicken breast or Italian-style meatballs would fit right in without overwhelming the delicate ricotta sauce.
Storage Instructions
Keep Fresh: This creamy ricotta pasta sauce will stay good in an airtight container in the fridge for up to 3 days. If you’ve already mixed it with pasta, try adding a splash of pasta water when reheating to bring back its silky smooth texture.
Make Ahead: You can prepare the sauce up to 24 hours in advance – just keep it separate from the pasta. When you’re ready to use it, give it a good stir and warm it up gently over low heat. The eggs in the sauce mean it’s best not to freeze it, as the texture might become grainy.
Warm Up: To bring your sauce back to life, warm it slowly over low heat while stirring frequently. If you’re warming up pasta that’s already mixed with the sauce, add a tablespoon of water and heat gently, stirring often to prevent the sauce from becoming too thick.
| Preparation Time | 10-15 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 22-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 40-50 g
- Fat: 45-55 g
- Carbohydrates: 100-110 g
Ingredients
- 8 ounces orecchiette pasta
- 1/2 cup ricotta cheese
- 1 large egg
- 1 teaspoon kosher salt, adjust as needed
- 1/2 teaspoon ground black pepper
- Zest of one lemon
- A pinch of cayenne pepper, adjust as preferred
- 1/4 cup pesto, adjust to taste
Step 1: Cook the Orecchiette
Bring a pot of salted water to a boil over high heat.
Add the orecchiette and cook according to the package directions, but reduce the cooking time by 1 minute, which should be around 10 minutes.
This will ensure the pasta is al dente, perfect for absorbing the sauce later on.
Step 2: Prepare the Ricotta Sauce
While the pasta is cooking, combine ricotta cheese, an egg, salt, pepper, lemon zest, and a pinch of cayenne pepper in a bowl.
Mix these ingredients until they form a smooth paste.
Gradually add 1/3 cup of hot pasta water to the ricotta mixture, whisking well to incorporate.
Repeat this process with another 1/3 cup of pasta water to create a creamy sauce.
Step 3: Combine Pasta and Sauce
Use a strainer to transfer the cooked pasta to a saucepan, leaving some of the cooking water to help with the sauce consistency.
Reserve the remaining pasta cooking water for later use.
Add the prepared ricotta sauce mixture to the saucepan with the pasta.
Turn the heat to medium and cook, stirring continuously until the sauce thickens and coats the pasta evenly, about 2 minutes.
If the sauce becomes too thick, add more reserved pasta water as needed.
Step 4: Finish and Serve
Stir in a spoonful of pesto for added flavor and color.
Taste the pasta dish and adjust the seasoning with salt and pepper as desired.
Transfer the pasta to a warm bowl, ensuring it remains hot.
Serve immediately and enjoy your delicious homemade ricotta and pesto pasta!