Sweet-Tart Cranberry Spaghetti with Ricotta Dollop Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
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:
  • 1 tablespoon olive oil (extra virgin)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 ½ cups fresh or frozen cranberries, rinsed and drained
  • ¼ cup honey (or use 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 mild heat)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
    • For the Spaghetti:
  • 300 grams spaghetti (any brand)
  • 2 tablespoons olive oil (for tossing)
  • 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 subtle sweetness)
Instructions
    Prepare the Cranberry Sauce Base
  1. 1
    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.
    2. Cook the Spaghetti
  2. 2
    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.
    3. Combine Pasta and Cranberry Sauce
  3. 3
    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.
    4. Prepare the Ricotta Dollop
  4. 4
    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.
    5. Assemble and Serve
  5. 5
    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.

Keywords: sweet-tart pasta, cranberry spaghetti, ricotta topping, festive dinner, vegetarian recipe
Read it online: https://petitepanini.com/recipe/sweet-tart-cranberry-spaghetti-with-ricotta-dollop-recipe/