Ingredients with Measurements:
- 1 pound maccheroni pasta
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Mixing bowl for combining ingredients
- Large skillet for cooking pasta and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the maccheroni pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
2. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, garlic, red pepper flakes, salt, and pepper.
3. Heat a large skillet over medium heat. Add the cooked pasta and the ricotta mixture to the skillet. Toss the pasta and sauce together until well combined and heated through, about 2-3 minutes.
4. Serve the maccheroni con la ricotta hot, garnished with additional Parmesan cheese and parsley, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 18g
- Carbohydrates: 50g
- Protein: 22g
Substitutions for ingredients:
- Maccheroni pasta can be substituted with any short pasta shape, such as penne or rigatoni.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked Italian sausage or ground beef to the pasta and sauce for a heartier meal.
- Stir in some chopped sun-dried tomatoes or roasted red peppers for added flavor.
- Top the pasta with some toasted breadcrumbs for added texture.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Use fresh herbs for the best flavor.
Storage instructions:
- Store any leftover maccheroni con la ricotta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pasta, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter for a family-style meal.
Garnishes:
- Garnish the pasta with additional Parmesan cheese and chopped fresh parsley.
Pairings:
- Serve the maccheroni con la ricotta with a side salad and some crusty bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
- If the pasta is too dry, add a drizzle of olive oil to the skillet before adding the pasta and sauce.
Food safety advice:
- Be sure to cook the pasta and sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Maccheroni con la ricotta is a traditional Italian pasta dish that originated in the southern region of Italy.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve the pasta hot as a main course for lunch or dinner.
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Region: Italian