Spaghetti with Parmesan Ricotta Wine Sauce
Region: Italy
Category: Pasta with Cheese
Season: Any
Difficulty: Easy and Quick

This is not a fancy dish, just something to whip up quickly for a late night hunger pang.  The ingredients are whipped together and tossed with the pasta.  The sauce has a creamy, cheesy texture that is thinned with wine.  It's ideally served with a salad or steamed vegetable.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 20 minutes

3/4 pound spaghetti                                         

6 tablespoons ricotta cheese

6 tablespoons freshly grated parmigiano-reggiano cheese

1/4 cup dry white wine

2 tablespoons extra-virgin olive oil

1/8 teaspoon red chile flakes

Salt and freshly ground black pepper to taste

1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

2. Meanwhile, in a large bowl, mix together the ricotta, parmigiano, white wine, olive oil, chile, salt and pepper to taste.  Transfer the pasta to the bowl and toss with the sauce and serve.

Variation: 

Note: 

Posted: 12/16/2006