Try out our Sopressata & Ricotta Orecchiette recipe today! This dish features tender orecchiette tossed with crispy sopressata, sweet roasted red peppers, creamy ricotta, sharp Pecorino, and a bright hint of lemon zest.
Prep Time 15 Min | Cook Time 20 Min | Serves 4
Ingredients
- 1 lb orecchiette pasta
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 tsp red pepper flakes
- 1 cup roasted red peppers, sliced
- 3/4 cup whole-milk ricotta cheese
- 5 oz sopressata salami, chopped
- 1/2 cup grated Pecorino Romano cheese
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 1 lemon, zested
- 1/4 cup fresh parsley, chopped
Directions
- Bring a large pot of water to a rolling boil and season it generously with salt. Add the orecchiette and cook, stirring occasionally, until the pasta is tender. Before draining, carefully scoop out about ½ cup of the starchy pasta water and set it aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sopressata in an even layer and cook for 3-4 minutes, stirring occasionally, until the edges begin to crisp. Use a slotted spoon to transfer the sopressata to a plate, leaving the rendered fat behind to build the sauce.
- In the same skillet, add the sliced garlic and red pepper flakes. Cook for a few minutes, stirring occasionally, until the garlic becomes fragrant and lightly browned. Add the red peppers and stir to combine, allowing them to warm through and absorb flavors in the pan.
- Reduce the heat to low and add the ricotta, lemon zest, and grated Pecorino Romano to the skillet. Stir until the cheese melts into a creamy sauce. If the mixture seems too thick, add a small splash of the reserved pasta water.
- Add the cooked orecchiette and the reserved sopressata back into the skillet. Toss gently, adding additional pasta water as needed, until the sauce clings to the pasta. Season with salt and pepper.
- Remove the skillet from the heat and garnish with fresh parsley. Serve warm.
- Enjoy!