Mina Pasta with Ricotta
Instructions:
- 1 pound rigatoni or other short pasta (450 g)
- 4 tablespoons butter (60 g)
- 2/3 pound ricotta, drained if necessary (300 g)
- ½ cup freshly grated Parmesan cheese (50 g)
- Salt and freshly ground black pepper
- In a large pot of boiling salted water, cook the pasta until it is al dente. Scoop out and reserve 1/3 cup of the pasta cooking water.
- While the pasta is cooking, warm a serving bowl. Put the butter, cut into bits, into the warm bowl. In a separate small bowl, mash the ricotta with a fork and add the pasta water 1 tablespoon at a time, enough to make a creamy sauce. Stir in the Parmesan cheese until the sauce is blended.
- Drain the pasta and add to the butter in the bowl. Toss until the butter melts and coats the pasta. Add the cheese sauce and toss again to mix well. Season generously with salt and pepper to taste and serve at once. Pass a pepper mill and extra Parmesan cheese at the table.