Whipped Ricotta Pasta with Calabrian Chili

Melt the butter in a heavy-bottomed pot and stir in the sliced onions. Sweat the onions, covered, over low heat for about 45 minutes until completely cooked and translucent. Check in every 5-10 minutes to stir and make sure the onions aren't turning brown.

Bring a large pot of water to a boil.

Meanwhile, add the ricotta to a blender and blend until smooth.

Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.

When the onions have finished cooking, add the minced garlic and saut

é for 1-2 minutes, until fragrant.

Add the whipped ricotta and Parmigiano to the onion mixture and stir. Add salt to taste.

Strain the pasta, reserving 3/4 cup of pasta water.

Add the pasta to the saut

é pan along with the whipped ricotta sauce and 1/4 cup pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

Plate and top with Calabrian chili oil.