Pasta with Tomato Sauce and Ricotta

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is one of the simplest pasta dishes, based on a dish I ate at Trattoria da Alfredo in Greenwich Village in the 1970s. The sautéed sliced mushrooms are optional, but they add nice texture and flavor notes.



  1. Prepare the tomato sauce. Keep warm in a nonreactive medium saucepan. Bring a large pot of water to a boil for the pasta. Add a little salt.
  2. Meanwhile, in a large serving bowl, use a wooden spoon to beat the ricotta with salt and pepper to taste and nutmeg until fluffy. Set aside at room temperature.
  3. If you’d like to include sautéed mushrooms in this