Ingredients
- 1 cup rigatoni or your favorite short pasta
- 1 cup whole-milk ricotta cheese
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon grated lemon zest
- ¼ cup fresh lemon juice
- 2 cups fresh arugula
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon red chili flakes (optional, for heat)
- 1 cup reserved pasta water (from cooking the pasta)
- Handful of fresh basil leaves, torn
Optional Protein Additions:
- 1 cup cooked, shredded or diced chicken breast
- 1 cup cooked ground beef, seasoned with salt and pepper
Instructions
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until it is al dente. This usually takes about 10 to 12 minutes. Before draining, carefully reserve 1 cup of the pasta water and set it aside. This starchy water will be key in creating a smooth, creamy sauce. Drain the pasta and leave it in the colander while you prepare the sauce in the same pot.
Step 2: Make the Sauce
In the empty pot, add the ricotta cheese, grated Parmesan, lemon zest, and lemon juice. Stir everything together over low heat until the ingredients are combined. Season with salt and black pepper to taste. The mixture will be thick at first, but it will loosen up as you add the pasta water.
Step 3: Adjust the Consistency
Pour in ½ cup of the reserved pasta water and stir until the sauce becomes smooth and creamy. If the sauce is still too thick, gradually add more of the reserved pasta water, a little at a time, until it reaches a velvety consistency. The goal is to coat the pasta evenly without it feeling dry or overly heavy.
Step 4: Add the Pasta and Protein (If Using)
Return the drained pasta to the pot and toss it with the sauce. Stir vigorously to ensure every piece is well coated. If you are adding cooked chicken or beef, stir it in at this stage so that it can absorb some of the flavors.
Step 5: Incorporate the Arugula and Finish the Dish
Stir in the fresh arugula and mix until it wilts slightly from the heat of the pasta. This will add a fresh, peppery contrast to the creamy sauce. Taste the dish and adjust the seasoning as needed, adding more salt, black pepper, or chili flakes for extra heat.
Step 6: Serve and Garnish
Divide the pasta into bowls and top with extra Parmesan cheese, red chili flakes, and torn basil leaves. Serve immediately while the pasta is warm and the sauce is at its creamiest.
Notes
- How to Tell If Pasta is Al Dente: The best way to check if pasta is al dente is to take a piece and bite into it. It should be firm to the bite but not crunchy. The center should have the slightest resistance without being hard.
- Avoiding a Gritty Sauce: Be sure to use whole-milk ricotta for the creamiest texture. Lower-fat versions can be grainy when heated. Additionally, always mix the ricotta with the pasta water over low heat to prevent curdling.
- How to Fix a Sauce That is Too Thick or Too Thin: If the sauce feels too thick, add more reserved pasta water a tablespoon at a time until it reaches a creamy consistency. If the sauce is too thin, let it cook over low heat for another minute or two to allow it to thicken.
- Preventing Overcooked Pasta: Since pasta will continue absorbing liquid once mixed with the sauce, slightly undercook it by about 30 seconds less than the package instructions. This will ensure it remains firm and doesn’t turn mushy.
- Customizing the Recipe: If you want to switch up the flavors, try adding sautéed mushrooms, cherry tomatoes, or spinach instead of arugula. You can also substitute Parmesan with Pecorino Romano for a sharper, saltier flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes