Chef Chuck's Ricotta Salata Pasta

Pasta con Ricotta Salata

Lanterne pasta has deep ridges and a semi curl, great to capture the sauce. The secret to this dish is the ricotta salata cheese it is imported from Italy, so it's made with sheep's milk. The ricotta salata has a unique taste, nutty, milky and sweet. It cooks well and grates to perfection. I have always been a very fungi friendly kind of guy! I use garlic just to infuse the olive oil and then discard it. A simple and quick dish ready in 20 minutes.


Ricotta Salata Pasta
1/2 pound lanterne pasta
3 tablespoons olive oil
3 garlic cloves, cut in half and crushed
8 ounces baby bella mushrooms, sliced
3 shallots, minced
1/3 cup fresh peas
1/2 cup ricotta salata cheese, crumbled
2 tablespoons heavy cream
1 cup vegetable broth
salt and pepper to taste


Boil a large pot of salted water for the pasta, cook al dente.
In a large fry pan, heat olive oil and add garlic for one minute and then remove and discard. Brown mushrooms for 3 minutes, then add shallots for about 30 seconds. Pour in broth, heavy cream, crumbled cheese, peas, salt and pepper, stir and simmer a few minutes. Add pasta to mushroom mixture and stir, grate cheese on top.