Walnut and Ricotta Pasta

One easy, quick pasta recipe is what I chose to publish today.

This pasta sauce is particularly flavorful even though to make it you just need the time it takes your pasta to cook: about 10 minutes! Isn’t this great?! Italians eat pasta every single day, so you can imagine we have tons and tons of different sauces to eat it with… and tons of different pasta shapes for that matter ;) Some of them take quite a long time to prepare such as bolognese sauce (ragu) others are a 10 minutes deal like this one!

The origins of sugo alle noci (walnuts sauce) are from the Italian region Liguria. This sauce goes well with penne pasta, and the ingredients here are for 4 portions.

Walnuts And Ricotta Pasta Sauce

Ingredients

  • 2 tbs olive oil
  • 3/4 cup walnuts (75 gr)
  • 2 tbs plain bread crumbs
  • 1/2 cup ricotta cheese (150 gr)
  • 3 tbs grated parmesan cheese
  • salt to taste
  • 2 to 4 tbs of the water from the pasta

Directions

Bring the water for your pasta to a boil add salt and the pasta.

While the pasta is cooking (10-12 minutes for penne), chop the walnuts.

Heat a pan, add 2 tbs of oil, the chopped walnuts and 2 tbs of bread crumbs. Stir and toast for a couple of minutes.

Add the ricotta cheese, the parmesan, mix and let melt.

Add a little salt, 2 to 4 tbs of the boiling water where the pasta is cooking and simmer.

Drain the pasta, add it to the pan where you are cooking the sauce, mix well and serve.

Enjoy!

4 Responses to Walnut and Ricotta Pasta

  1. Making this for dinner!

    • Great! How did it turn out?

  2. Many years ago I had a fantastic pasta with walnut sauce while on holiday in Tuscany, and I’ve been looking for a recipe ever since. Yours is certainly the closest I’ve found – it’s delicious. The only problem is that I found it a little dry. Maybe it depends on the water content of the ricotta so I should have added more of the pasta water than you suggested. What consistency should the sauce have before the pasta is added? Like single cream?

    • Thank you for your comment. Ah Tuscany, what a wonderful place! Yes, adding more water from the pasta is certainly the solution. I just made it today to check exactly how I make mine and I would say it was just runny, not liquid like cream would be. I used about 1/2 ladleful of water.

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