Penne with Cinnamon Ricotta

Penne con Ricotta e Cannella

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This dish is popular in Carnia, where ricotta is so loved, and down through Pordenone and into the Veneto. It introduces an imported spice to a local flavor. In the past, this sauce might have flavored polenta, and it still can, but nowadays you are likely to find it blended with pasta. In Friuli, the ricotta is naturally sweet, so added sugar is unnecessary. If you are using a bland cheese, consider adding at most just a pinch of sugar. The cinnamon should be a subtle note rather than a do