Kitchen Wisdom Gluten Free Pasta with Ricotta is Italian Mac & Cheese at its Best! Delicious and filling, a winter comfort dish.  Adding sausage turns this into a classic Shepherd’s pasta. Quick and easy, I hope you enjoy!

3  Garlic cloves, finely chopped

2  cups Ricotta Cheese

1  Tablespoon Extra Virgin Olive Oil

1  pound cooked gluten free Pasta (penne, farfalle, fusilli)

½   cup Pasta Cooking Water, reserved

3  Tablespoons Grated Cheese (like Locatelli)

Optional  Crushed Red Pepper to taste

Remove 2 cups of Ricotta from fridge, leave aside.  Put up the pasta water to cook.

Add 1 Tablespoon of olive oil to the pan.

Add the finely chopped garlic and the optional crushed red pepper to the pan and sauté.  Turn heat off.  Cover

When pasta is a couple of minutes from being done, use a measuring cup and scoop out ½  cup of pasta water, be sure the water is cloudy.  The cloudiness is starch, which will help the cheese sauce thicken.

Drain pasta when cooked. Leave aside in colander.

Warm up the olive oil and garlic.

Add a little water from the reserved pasta water, let the water sizzle.

Add 2 cups of ricotta to the pan, followed by the rest of the pasta water.  Pour the water directly into the ricotta.

Using a wooden spoon, mix and combine all of the ingredients in the pan gently.  Once the mixture has turned into a sauce, add the 3 Tablespoons of grated cheese and more of the optional crushed red pepper.

Add the pasta to the pan with the sauce. Combine and stir.

Transfer to pasta bowls.  Serve with salad and a vegetable.

“Pasta with Ricotta – Italian Mac & Cheese” by Liz Conforti, Kitchen Wisdom Gluten Free©2013

Serve with Kitchen Wisdom Gluten Free Recipes 

Cream of Asparagus Soup

String Beans & Tomatoes

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