Bucatini with Corn Ricotta and Basil
Thick and chewy bucatini are tossed with a sweet corn sauce and homemade ricotta.
Yield: 4-6 servings
  • 2 quarts whole milk
  • 4 cups corn kernels
  • ¼ cup white vinegar
  • kosher salt and black pepper, to taste
  • 2 quarts water
  • 1 lb bucatini
  • ¼ tsp red pepper flakes
  • ¼ cup fresh basil, torn into large pieces
  1. Heat the milk and the corn in a large saucepan over medium heat. Once the milk reaches 190F, strain it into a large bowl, reserving the corn kernels. Transfer the corn to a blender along with ½ cup of the strained milk. Allow to cool for 5 minutes.
  2. Stir the vinegar into the larger portion of milk and let sit until curds have formed, at least 5 minutes.
  3. Meanwhile, blend the milk and corn on high speed until smooth, about 3 minutes.Push the corn puree through a fine-mesh sieve into a 12-inch skillet. Rinse and dry the strainer, then line with a single layer of cheesecloth and set it over a large Dutch oven or pot.
  4. Pour the milk and vinegar mixture into the cheesecloth-lined strainer and allow it to drain until the curds look like cottage cheese, about 5 minutes, reserving the whey. Transfer the ricotta to a bowl and season to taste with salt. Measure out ¾ cup of ricotta for the pasta and refrigerate the rest for another use.
  5. Add the water to the large pot with the whey and bring it to a boil, adding 2 tbsp of salt to it. Add the pasta and cook to desired consistency. Reserve 2 cups of the pasta water and then drain the pasta.
  6. While the pasta cooks, add red pepper flakes to the corn puree and place the pan over low heat. Toss the cooked pasta with the corn sauce, adding the reserved pasta water just until the sauce reaches the desired consistency and the pasta is well coated with the sauce. Season to taste with salt and black pepper.
  7. Divide the pasta among serving bowls and top with the ricotta and basil.
Recipe from Cook's Illustrated
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/08/bucatini-with-corn-ricotta-and-basil.html