Bucatini all'Arrabiata with Herbed Ricotta

Bucatini all'Arrabiata with Herbed Ricotta

Artful living requires a balance between work and play. Our jarred sauces, crafted in small batches with the best ingredients, allow you prepare dinner with ease. In this recipe, we balance the mild spice of our very special Sugo all'Arrabiata with a light, fresh herbed ricotta cheese. If you have never made fresh ricotta cheese, it comes together quickly and any leftovers can be used spread on crostini and topped with fresh fruit or vegetables. 



4 cups whole milk
2 cups heavy cream
1 tsp salt
3 Tbsp white wine vinegar
1/4 cup Bella Cucina Fresh Basil Pesto
1 lb Bella Cucina Bucatini Pasta
1 jar Bella Cucina Sugo all'Arrabiata
1 jar Bella Cucina Piccolo Pomodoro 
1 handful basil leaves, to garnish



In a heavy saucepan, bring the milk and heavy cream to a simmer over medium heat. Remove from heat and stir in 3 Tablespoons of good quality white wine vinegar. Let rest for a few minutes while curds form. 

Using a strainer resting on a bowl and lined with cheesecloth or a single layer of paper towels, slowly pour the curdled milk into the strainer, using the bowl to catch the whey. Let strain for about 15 minutes until thick. 

In a bowl, stir 1/4 cup of Bella Cucina Fresh Basil Pesto into the ricotta cheese and set aside. 

Bring a large pot of salted water to a boil. Cook Bella Cucina Bucatini Pasta according to directions on the package, strain, and transfer to a bowl. 

In a saucepan, heat Bella Cucina Sugo all'Arrabiata until simmering. Stir in Bella Cucina Piccolo Pomodoro. Toss with cooked pasta. 

To serve, plate a portion of the sauced pasta and top with a spoonful of herbed ricotta cheese. Garnish with fresh basil. 

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