6 oz Elicoidali Pasta
2 oz Spinach
½ lb Cocktail Tomatoes
2 cloves Garlic
½ cup Part-Skim Ricotta Cheese
2 Tbsps Mascarpone Cheese
1½ tsps Calabrian Chile Paste
1.Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. In a medium bowl, vigorously whisk together the ricotta cheese, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2.Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3.While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the tomato paste and seasoned tomatoes. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Turn off the heat.
4.To the pan of sauce, add the cooked pasta, mascarpone cheese, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Divide the spicy ricotta between two dishes and spread into an even layer. Top with the finished pasta. Enjoy!
In this comforting, quick-cooking dish, tubes of Elicoidali pasta are accompanied by spinach, fresh tomato sauce, then served over a layer of creamy ricotta cheese mixed with Calabrian chile paste for a kick of heat.