sadly reddit’s compression massacred my boy a bit, this pasta is even more vibrant in person!
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all in all, you can make this sauce without the inclusion of ricotta, cream and parmesan if you want a thinner, healthier result. you can add nuts to create a pesto consistency, too.
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**blanched** spinach/baby spinach, qty varies, i used an entire 16 oz tub of baby spinach for a little over 1lb of pasta noodles and it yielded more than enough sauce
a few fresh basil leaves, i don’t usually overdo it because spinach is the star of the show in this sauce, so you can skip if you’d like
pasta water, can also add more to your pot later, helps with ease of blending and binding
olive oil
roasted garlic cloves or minced garlic if in a pinch
handful of parm, optional
ricotta, optional
bit of heavy whipping cream, this is mostly for consistency and totally optional, though i’d recommend at least a little to help smooth out the sauce
pine nuts/cashews if you’d like more of a pesto consistency, optional
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~ BLEND ABOVE TOGETHER ~
add butter to taste, along with crushed red pepper and chili oil into your pot once sauce has been combined with pasta. a bit of butter goes a long way here.
salt to taste, the crushed red pepper and chili oil make this very flavorful imo, so you can go without or add a sprinkle. i usually smother everything, including pasta, in cracked black peppercorns (i am a pepper fiend), but for this recipe i go without and let the crushed red pepper do the lifting.
dash of balsamic vinegar/reduction if you want to add a teeny bit of depth and richness, avoid going heavy handed as it can easily overpower the sauce and darken the vibrant color. i use ponti’s balsamic vinegar.
when serving, top with another drizzle of chili oil + some crushed red pepper. i really love partanna’s spicy chili oil, you’ll want a calabrian/peperoncino based oil here. you can also top with some ricotta or burrata if you’d like to make it a little more indulgent!
ditalini and lumache tend to be my favorite pasta options for this dish, though you can use your favorite! this is a very simple and flexible recipe, enjoy.
2 Comments
sadly reddit’s compression massacred my boy a bit, this pasta is even more vibrant in person!
//
all in all, you can make this sauce without the inclusion of ricotta, cream and parmesan if you want a thinner, healthier result. you can add nuts to create a pesto consistency, too.
//
**blanched** spinach/baby spinach, qty varies, i used an entire 16 oz tub of baby spinach for a little over 1lb of pasta noodles and it yielded more than enough sauce
a few fresh basil leaves, i don’t usually overdo it because spinach is the star of the show in this sauce, so you can skip if you’d like
pasta water, can also add more to your pot later, helps with ease of blending and binding
olive oil
roasted garlic cloves or minced garlic if in a pinch
handful of parm, optional
ricotta, optional
bit of heavy whipping cream, this is mostly for consistency and totally optional, though i’d recommend at least a little to help smooth out the sauce
pine nuts/cashews if you’d like more of a pesto consistency, optional
//
~ BLEND ABOVE TOGETHER ~
add butter to taste, along with crushed red pepper and chili oil into your pot once sauce has been combined with pasta. a bit of butter goes a long way here.
salt to taste, the crushed red pepper and chili oil make this very flavorful imo, so you can go without or add a sprinkle. i usually smother everything, including pasta, in cracked black peppercorns (i am a pepper fiend), but for this recipe i go without and let the crushed red pepper do the lifting.
dash of balsamic vinegar/reduction if you want to add a teeny bit of depth and richness, avoid going heavy handed as it can easily overpower the sauce and darken the vibrant color. i use ponti’s balsamic vinegar.
when serving, top with another drizzle of chili oil + some crushed red pepper. i really love partanna’s spicy chili oil, you’ll want a calabrian/peperoncino based oil here. you can also top with some ricotta or burrata if you’d like to make it a little more indulgent!
ditalini and lumache tend to be my favorite pasta options for this dish, though you can use your favorite! this is a very simple and flexible recipe, enjoy.
Wow! Looks delicious