Date Night Pasta
13 February –
This Lemon Ricotta Pasta is perfect for a cozy night at home—the kind of meal that feels a little special without requiring a reservation. Creamy, citrusy, and effortlessly elegant, it brings together whole-milk ricotta, fresh lemon, and just enough heat from red chili flakes to keep things spicy. Equal parts indulgent and completely doable.
The sauce comes together quickly with tender leeks, lemon zest and juice, cream, and ricotta, then gets tossed with rigatoni and a splash of pasta water to make everything glossy and perfectly coated. A sprinkle of crisp panko breadcrumbs and fresh parsley adds just the right crunch, and an extra spoonful of ricotta is always encouraged. It’s ideal for a low-key date night at home, but just as good paired with chicken for an easy weeknight dinner you’ll want to make again and again.
See the recipe below and watch the full webisode here.
Yields: 4 servings | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Ingredients
1 pound (16 ounces) rigatoni
¼ cup flat-leaf Italian parsley
1 leek
1 garlic clove
1 to 2 lemons
3 tablespoons unsalted butter, divided
½ cup panko breadcrumbs
½ cup heavy cream
1 ¼ cups whole-milk ricotta, plus more for serving
¼ teaspoon red chili flakes
Kosher salt, to taste
Freshly cracked black pepper, for serving
Method
01
Heavily salt a large pot of water, then bring to a boil over high heat. Add the rigatoni to the boiling water and, stirring occasionally, cook until al-dente according to package instructions. Before draining the pasta, reserve 1 cup of cooking liquid and set aside.
02
Meanwhile, mince the parsley and set aside for serving. Slice the leek down the center lengthwise, rinse any silt from between its layers, then thinly slice the white and tender green portion of the leek into half-moons and set aside. Thinly slice the garlic clove, then zest and juice the lemon(s) to yield 2 teaspoons zest and ¼ cup juice.
03
To a large skillet over medium heat, add 1 tablespoon butter. Once melted, add the panko and a pinch of salt, then toast for 4 to 5 minutes or until golden brown. Stir occasionally to prevent any burning. Transfer the panko to a bowl and set aside.
04
To the same skillet, add the remaining 2 tablespoons butter. Once melted, add the leeks and sauté for 2 to 3 minutes, or until soft and just barely showing signs of browning.
05
Immediately add the lemon zest, juice, and the red chili flakes. Simmer for 1 to 2 minutes or until the lemon juice is reduced and the leeks are jammy. Add the cream and ricotta, then stir to combine.
06
Add the drained pasta to the skillet along with ½ cup pasta water. Toss to coat the pasta in the sauce, and bring to a simmer. Continue simmering for 2 to 4 minutes, or until the pasta is married with the sauce. Add salt to taste, then remove from heat.
07
To serve, add a heaping spoonful of pasta to a bowl and top with the toasted breadcrumbs and minced parsley. If desired, add another dollop of ricotta and enjoy.
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