Capellini with Fresh Ricotta over an Arrabbiata Sauce


  • 8 ounces capellini or angel hair pasta
  • 26 ounces (about 2 cups) tomato sauce (jarred or homemade)
  • 1/4 cup good quality olive oil, plus more for thinning the ricotta and drizzling
  • 1 cup fresh ricotta (preferably homemade)
  • Chopped parsley and grated Parmesan for garnishing
  • Salt and freshly ground pepper to taste


  • Saucepan
  • Stock Pot and Strainer for Pasta


  1. Bring a large pot of salty water to boil. Add the pasta and cook until al dente. It will happen quickly with a thin pasta like capellini.
  2. In the meantime, combine the tomato sauce and olive oil in a saucepan to warm. In a bowl, mix the ricotta with 1/4 teaspoon kosher salt and enough olive oil to loosen it up. Spoon the warm tomato sauce into bowls.
  3. Use tongs to lift the pasta straight from the pot and into the waiting bowls. Twist it into high mounds, then top with the ricotta mixture and drizzle with olive oil. Top with fresh pepper, parsley, and Parmesan as desired.

*Serves 3-4

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