Sunday, March 8, 2009

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.


  1. Another terrific looking dish Chuck! I'd have this plate eaten in no time at all! I hope to try it soon!

  2. Hello Jenny, I hope all is fine!
    Take care, Grazie!

  3. I love ricotta salata. This looks delicious.

  4. The shape/design of the pasta is great! I have never seen this shape before, did you make the pasta yourself? This looks fabulous!

  5. Hi Food Hunter, Glad you like,

  6. Hi Brigett, This pasta was purchased at World Market. It was a meal in its self, large pasta!! I will be making some pasta in the future.

  7. Mmm. Looks creamy and delicious.

  8. This is so unique! I've never seen this shape before. It looks divine!

  9. Hi Michele, This import are great!! Thank You

  10. Una ricetta straordinaria! I've made this twice, and both times it was a huge success. The lanterne are definitely key, as is the ricotta salata. Thanks Chef Chuck!


  11. I am so glad it was a great dish for all to eat!! Thank you...