Gin and Ricotta Pasta

Name: Gin and Ricotta Pasta
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 200 g Pasta; 80 g Pancetta; 300 g Chopped Tomatoes (Tinned); 3 Cloves Garlic; 1 Chilli; 50 ml Gin; 30 g Parmesan; 40 g Ricotta; 1 tsp Sugar; 1 Drizzle of Olive Oil

TheMancunianCook @TheMancunianCook

Manchester

Gin and Ricotta Pasta

TheMancunianCook @TheMancunianCook

Saved

Ingredients

30 minutes

2 servings

200 gPasta
80 gPancetta
300 gChopped Tomatoes (Tinned)
3 ClovesGarlic
1Chilli
50 mlGin
30 gParmesan
40 gRicotta
1 tspSugar
1Drizzle of Olive Oil

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Steps

30 minutes

1

Finely slice your garlic and dice your chilli. If you aren’t a fan of heat remove the seeds.
2

Add your pasta to boiling salted water and cook to your liking, I prefer my pasta with a slight bite to it.
3

Fry the pancetta in a dry pan until it starts to crisp before adding in your garlic and chilli.
4

Once the garlic is starting to brown deglaze your pan with the gin and cook for a further minute.
5

Add your chopped tomatoes into the pan (if you like your pasta sauce more fine blend your tomatoes before hand) with a ladle full of the starchy pasta water and allow to reduce.
6

Once the sauce has reduced stir through your parmesan, ricotta and sugar. Make sure you keep some of the cheese back for garnish!
7

Add seasoning to taste.
8

Drain your cooked pasta and add it to the pasta sauce.
9

Serve the pasta topped with the remaining parmesan and ricotta cheese. Finish the dish off with a sprinkling of black pepper and your olive oil.