If you’re looking for a dish that feels both comforting and refreshingly unique, this Sweet-Tart Cranberry Spaghetti with Ricotta Dollop might just become your new favorite. It’s a delightful balance of flavors — the bold tang of cranberries, the natural sweetness of honey, the savory notes of garlic and shallot, and the velvety smoothness of ricotta all come together in one stunning bowl of pasta.
This recipe is ideal for anyone who loves creative cooking — it’s simple enough for a weeknight dinner but sophisticated enough to impress at a holiday gathering. The cranberry sauce lends a vibrant red hue and a refreshing tanginess, while the ricotta dollop softens each bite with a creamy, mellow finish.
Think of it as a cross between a classic Italian pasta and a festive winter treat. Whether you’re serving it for Christmas dinner, a cozy fall evening, or just because you want something different from the usual tomato-based sauces, this recipe hits all the right notes.
Why You’ll Love This Recipe
- Festive yet simple: The color and flavor make it perfect for holidays, but the preparation stays weeknight-friendly.
- A refreshing twist on pasta: Replaces traditional tomato sauce with a cranberry reduction that’s equal parts tart and sweet.
- Balanced flavors: The sweetness of cranberries pairs beautifully with the creamy, salty ricotta.
- Visually stunning: Its deep crimson color and white ricotta topping look restaurant-worthy on any table.
Ingredients You’ll Need
To create the perfect Sweet-Tart Cranberry Spaghetti with Ricotta Dollop, gather the following ingredients. Each element contributes something unique — the cranberries bring brightness, the ricotta adds creaminess, and the spaghetti ties everything together with comfort and heartiness.
For the Cranberry Sauce Base:
- 1 tablespoon olive oil (extra virgin)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1½ cups fresh or frozen cranberries, rinsed and drained
- ¼ cup honey (or maple syrup for a vegan option)
- ½ cup vegetable broth (or water if preferred)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon chili flakes (optional, for a mild kick)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
For the Spaghetti:
- 300 grams spaghetti
- 2 tablespoons olive oil
- ¼ cup reserved pasta water (from boiling)
- 2 tablespoons fresh parsley, finely chopped
For the Ricotta Dollop:
- ¾ cup ricotta cheese (smooth and creamy)
- 1 teaspoon olive oil
- A pinch of salt, to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon honey (optional, for a touch of sweetness)
Step-by-Step Instructions
Step 1: Create the Cranberry Sauce Base
Begin by heating olive oil in a medium-sized saucepan over medium heat. Add minced garlic and chopped shallot, and sauté for 2–3 minutes until fragrant and lightly golden. The goal is to soften them without burning — they’ll form the aromatic foundation for your sauce.
Add in the cranberries and stir well. As they heat, the cranberries will start to pop and release their natural juices. Once that happens, pour in the honey (or maple syrup), vegetable broth, salt, pepper, chili flakes, and lemon zest. Stir to combine everything evenly.
Allow this mixture to simmer gently for about 8–10 minutes, stirring occasionally. The sauce will begin to thicken as the cranberries break down. Once it reaches a jam-like consistency, remove it from heat and stir in the lemon juice for a bright finish. Set aside.
Chef’s Tip:
If you prefer a smoother texture, lightly mash the cranberries with the back of a spoon or blend the sauce for a few seconds using an immersion blender.
Step 2: Boil the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Remember, pasta continues to cook slightly even after draining, so don’t overcook it.
Before draining, reserve about ¼ cup of the pasta water — this starchy liquid will help the sauce cling beautifully to the noodles later. Toss the drained pasta with a drizzle of olive oil to prevent sticking.
Step 3: Combine the Sauce and Pasta
Return the cranberry sauce to the stove over low heat. Add the cooked spaghetti and pour in a small amount of the reserved pasta water. Use tongs to gently toss until every strand of pasta is coated with the vibrant, glossy cranberry sauce.
You’ll notice the sauce transforming into a silky, slightly tangy glaze as it blends with the pasta’s starches. Continue tossing until the spaghetti is evenly covered and the sauce has thickened just enough to cling perfectly.
Pro Tip:
If the sauce feels too thick, add a splash more pasta water. If it’s too thin, let it simmer for a minute longer.
Step 4: Prepare the Ricotta Dollop
In a small bowl, combine ricotta cheese, olive oil, a pinch of salt, pepper, and honey (if using). Mix until smooth and creamy. You can leave it at room temperature or warm it gently in an oven preheated to 180°C for about 3–4 minutes to make it extra soft and spreadable.
This creamy topping will balance the tartness of the cranberries and provide a luxurious contrast in texture.
Step 5: Plate and Serve
Twirl portions of the cranberry spaghetti onto serving plates. Add a generous dollop of the ricotta mixture on top of each portion. Sprinkle with chopped parsley, freshly ground black pepper, and a drizzle of olive oil for a glossy finish.
For extra elegance, you can add a few whole cranberries or lemon zest curls as garnish.
Serve immediately while the pasta is warm and the ricotta is soft. Each bite delivers a beautiful play of flavors — sweet, tangy, and creamy — that keeps you coming back for more.
Flavor Profile and Texture
This dish offers an extraordinary sensory experience:
- Taste: The cranberries provide a fruity tang that cuts through the richness of the cheese. Honey and lemon help balance the tartness, while garlic and shallot anchor the flavor with a savory base.
- Texture: The spaghetti remains perfectly al dente, coated in a glossy sauce that’s both smooth and slightly pulpy. The ricotta adds a velvety creaminess, making every forkful comforting yet refreshing.
- Aroma: Notes of garlic, citrus, and sweet cranberries blend beautifully to create an inviting, festive scent.
Tips for the Perfect Sweet-Tart Cranberry Spaghetti
- Use fresh cranberries whenever possible. They burst more easily and create a thicker, more flavorful sauce.
- Don’t skip the lemon zest. It brightens the dish and prevents the sauce from feeling too heavy.
- Balance is key. Taste as you go — if the sauce feels too tart, add a bit more honey; if it’s too sweet, add a squeeze of lemon.
- Reserve pasta water. It’s the secret to silky sauce consistency.
- For extra presentation points, serve with microgreens, basil leaves, or shaved parmesan (optional).
Serving Suggestions
This dish is versatile and can be paired beautifully with other light sides:
- Serve with: Garlic bread, roasted vegetables, or a crisp green salad.
- Drinks: Sparkling water with lemon, cranberry mocktail, or light herbal tea.
- Occasions: Great for festive dinners, cozy autumn meals, or romantic date nights.
It’s especially perfect for Thanksgiving or Christmas, offering a creative pasta option that feels both seasonal and indulgent.
Variations to Try
- Vegan Version: Substitute ricotta with cashew cream and use maple syrup instead of honey.
- Savory Twist: Add sautéed mushrooms, caramelized onions, or grilled chicken for extra depth.
- Spicy Kick: Mix in more chili flakes or a hint of smoked paprika for a subtle heat.
- Nutty Finish: Top with crushed walnuts or pine nuts for texture and richness.
- Cheesy Upgrade: Sprinkle a touch of grated parmesan for added saltiness.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat on the stovetop over low heat with a splash of water to loosen the sauce. Avoid microwaving too long, as it may dry out the pasta.
- Make-Ahead Tip: The cranberry sauce can be prepared a day ahead and stored in the fridge. Just reheat it before mixing with the pasta.
Final Thoughts
This Sweet-Tart Cranberry Spaghetti with Ricotta Dollop is a stunning combination of simplicity and creativity. It takes a few everyday ingredients and transforms them into something memorable — a dish that looks festive, tastes complex, and feels comforting.
It’s perfect for anyone who loves pasta but wants something more imaginative than the usual tomato or cream sauces. With its ruby-red hue and creamy white topping, it’s the kind of meal that looks as good as it tastes — and leaves your kitchen smelling like a cozy holiday evening.
So the next time you’re craving a dish that’s both warm and exciting, give this recipe a try. You’ll be surprised at how effortlessly cranberries and pasta can create magic together.
Sweet-Tart Cranberry Spaghetti with Ricotta Dollop Recipe
Description
This Sweet-Tart Cranberry Spaghetti with Ricotta Dollop combines the tangy burst of cranberries with the creamy richness of ricotta, creating a uniquely elegant pasta dish perfect for cozy evenings or festive dinners. The cranberries lend a natural sweetness balanced by garlic and herbs, while a smooth ricotta topping adds a mellow, velvety finish. This vibrant pasta brings together simplicity, flavor, and a touch of sophistication — a creative twist on classic Italian fare with a festive flair.
Ingredients
For the Cranberry Sauce Base:
For the Spaghetti:
For the Ricotta Dollop:
Instructions
Prepare the Cranberry Sauce Base
- Heat olive oil in a medium pan over medium heat. Add garlic and shallot, sauté until fragrant and slightly golden (about 2 minutes). Add cranberries, stirring occasionally as they begin to pop and soften. Once the cranberries release their juices, add honey, vegetable broth, salt, pepper, chili flakes, and lemon zest. Let it simmer for 8–10 minutes until the mixture thickens slightly. Finish with lemon juice and stir well. Remove from heat and set aside.
Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve ¼ cup of pasta water, then drain and toss with olive oil to prevent sticking.
Combine Pasta and Cranberry Sauce
- Return the cranberry sauce to low heat. Add the cooked spaghetti and gently toss to coat. Pour in a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta. Toss until glossy and evenly mixed.
Prepare the Ricotta Dollop
- In a small bowl, mix ricotta, olive oil, salt, pepper, and honey (optional). Stir until smooth and creamy. You can slightly warm it at 180°C for 3–4 minutes for a softer texture.
Assemble and Serve
- Twirl the spaghetti into serving bowls, ensuring even sauce coverage. Add a generous dollop of ricotta on top of each portion. Garnish with fresh parsley, a sprinkle of black pepper, and a drizzle of olive oil for a glossy finish. Serve warm and enjoy the balance of tangy cranberries and creamy ricotta.
Note
Storage: Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently on the stove with a splash of water.
Vegan Option: Replace ricotta with vegan cashew cream and honey with maple syrup.
Flavor Variation: Add toasted walnuts or pine nuts for a crunchy texture.
Extra Creaminess: Stir 1 tbsp of ricotta directly into the pasta before serving.
Make-Ahead Tip: Cranberry sauce can be made a day ahead and refrigerated.
