Name: Red Chili Ricotta Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3 slices rustic white bread or sourdough, preferably day old -; 2 tbsp. butter, melted -; 1 tsp. freshly chopped thyme, plus more for serving -; Kosher salt -; 1 lb. fusilli -; 6 tbsp. extra-virgin olive oil -; 2 cloves garlic, minced -; 1 1/2 tsp. crushed red pepper flakes -; 1 c. ricotta -; 1 tsp. lemon zest -; 2 large egg yolks -; Freshly ground black pepper -

Ingredients for - Red Chili Ricotta Pasta

1. 3 slices rustic white bread or sourdough, preferably day old

2. 2 tbsp. butter, melted

3. 1 tsp. freshly chopped thyme, plus more for serving

4. Kosher salt

5. 1 lb. fusilli

6. 6 tbsp. extra-virgin olive oil

7. 2 cloves garlic, minced

8. 1 1/2 tsp. crushed red pepper flakes

9. 1 c. ricotta

10. 1 tsp. lemon zest

11. 2 large egg yolks

12. Freshly ground black pepper

How to cook deliciously - Red Chili Ricotta Pasta

1 . Stage

Preheat oven to 375°. In a food processor, pulse bread into medium bread crumbs (or tear into pieces). Place on a small baking sheet.

2 . Stage

Combine butter and thyme and pour over bread crumbs. Toss to combine. Bake until golden and crispy, about 15 minutes, stirring halfway through.

3 . Stage

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.

4 . Stage

In a small skillet over medium heat, heat oil. Add garlic and red pepper flakes and cook until softened and fragrant, 1 to 2 minutes. Remove from heat.

5 . Stage

In a medium bowl, combine ricotta, lemon zest, egg yolks, and half the chili oil. Season with salt and pepper.

6 . Stage

Slowly add ¼ cup of hot reserved pasta water to ricotta mixture. Pour mixture over cooked pasta and toss to combine, adding more pasta water as needed to help coat noodles.

7 . Stage

Top with bread crumbs and drizzle with remaining chili oil, along with some of the garlic and pepper flakes.