Oretta Zanini de Vita

Maccheroni con la ricotta

Pasta with ricotta

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Popes, Peasants and Shepherds
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ricotta romana owes its particular sweetness to the grass on which the sheep of the campagna romana graze. Nevertheless, for this dish, other kinds of ricotta will do, including that made with cow’s milk.

Ingredients

  • 14 ounces (400 g) maccheroni, broken up
  • 9 ounces (250

Method

Drop the pasta into about 4 quarts (4 liters) boiling salted water.

While it is cooking, put the ricotta in a large warmed serving bowl and add the sugar and a pinch each of cinnamon and salt. When