Creamy Ricotta Fettuccine with Roasted Tomatoes

Ingredients

In this Northeastern American adaptation, we incorporate roasted tomatoes to add a smoky sweetness to the dish, enhancing the flavor profile. Additionally, the sauce is made creamier by using ricotta cheese, giving it a velvety texture that complements the fettuccine perfectly. We alse have the original recipe for Fettuccine con la ricotta, so you can check it out.

• 8 ounces (225g) fettuccine pasta 8 ounces (225g) fettuccine pasta
• 1 cup (240ml) ricotta cheese 1 cup (240ml) ricotta cheese
• 1 cup (240ml) roasted tomatoes, chopped 1 cup (240ml) roasted tomatoes, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/4 cup (60ml) grated Parmesan cheese 1/4 cup (60ml) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the roasted tomatoes to the skillet and cook for 2-3 minutes, allowing the flavors to meld together.
4. 4.
   Reduce the heat to low and stir in the ricotta cheese and heavy cream. Cook until the sauce is heated through and well combined.
5. 5.
   Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the ricotta sauce.
6. 6.
   Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. 7.
   Remove from heat and garnish with fresh basil leaves.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Ricotta cheese — Make sure to use fresh and creamy ricotta cheese for the best results. If the ricotta is too dry, you can add a splash of milk to achieve a smoother sauce.

Tips & Tricks

• For an extra burst of flavor, sprinkle some red pepper flakes over the finished dish.
• You can add sautéed mushrooms or spinach to the sauce for added depth and nutrition.
• If you prefer a lighter version, you can use low-fat ricotta and substitute half of the heavy cream with milk.
• To make it more substantial, you can add grilled chicken or shrimp to the dish.
• Leftovers can be refrigerated and reheated the next day. Add a splash of milk or cream when reheating to restore the creamy texture.

Serving advice

Serve the creamy ricotta fettuccine as a main course, accompanied by a fresh green salad and crusty bread on the side.

Presentation advice

Garnish the dish with a sprinkle of grated Parmesan cheese and a few fresh basil leaves to add a pop of color. Serve it in shallow pasta bowls to showcase the creamy sauce and roasted tomatoes.