BUCATINI POMODORO E RICOTTA - IN CUCINA COL BANANA

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat option with similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cook spaghetti in a large pot of salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds.

Add canned tomatoes and sugar; simmer for 10-15 minutes until slightly thickened.

Season sauce with salt, black pepper, and red pepper flakes to taste.

Stir in ricotta cheese until well combined and creamy.

Add cooked spaghetti to the sauce, tossing to coat.

If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Finish with lemon juice and fresh basil, mixing gently.

Serve topped with grated parmesan cheese and additional basil.

Cooking Techniques

Spice Level:

Allergens