Chocolate Pasta con Chilies and Ricotta

The deep rich taste of this chocolate pasta is spiced by a kick of red chili oil.  But the ricotta cheese and avocado tame the heat, leaving you with a balanced baked pasta dish.

Chocolate Pasta with Ricotta and Chilies | the Worktop

When I was living in California, Jonathan always brought back chocolates for me from London every time he visited (he’s a sweet one!).  One of my favorite chocolates came from Hotel Chocolat, a British chocolatier and cocoa grower.  It’s a pretty fascinating company  because they’ve consolidated all the steps of the chocolate process – from growing cocoa, to making chocolate, to selling it.    It’s even possible to visit their plantation hotel in Saint Lucia!  Talk about a luxury vacation for a chocolate lover!  I’ve come across them a few times since being in London, and each time, I stop by some chocospiration.

Chocolate Pasta with Ricotta and Chilies | the Worktop

Today I went for a run to try out a coffee shop that is all the rave here – Monmouth.  The verdict?  Delicately delicious!  But even better, next door is the Hotel Chocolat boutique store.  I popped in and found me some chocolate pasta.  I came back with 2 bags – one for today, one for later.  Today’s is Chocolate Pasta con Chili and Ricotta.  What’s for later?

 Chocolate Pasta con Chili and Ricotta Recipe

Serves 2-4 

Pasta Bake and Sauce
– 200g chocolate penne pasta
– 2 tbs olive oil
– 270g sweet cherry tomatoes, washed and halved
– 250g ricotta cheese
– 1/2 cup frozen sweet corn kernels
– 1/2 large ripe avocado, sliced

Chili Oil
– 1/4 cup olive oil
– 2 chili peppers, thinly sliced into circles

Bring a pot of water to boil and cook the chocolate pasta until al dente.  Drain and set aside.

In a separate pot, heat the olive oil over medium-low heat and add in the tomatoes. Simmer the tomatoes for about 5 minutes, until they soften.  Use a spatula and slightly press down on each tomato half, causing the skin to slightly peel away.  Add in the sweet corn kernels and simmer an additional 10 minutes, stirring occasionally.  Turn off the stove, add in the pasta, and mix well.

Preheat oven to 204C (400F).  In an oven safe dish, add in half of the pasta mixture.  Using a spoon or your hands, sprinkle half of the ricotta cheese over the pasta mixture in large chunks.  Layer on the remaining pasta mixture and the remaining ricotta cheese.  Bake in the oven for 20 minutes, uncovered.

In the meantime, heat 1/4 cup of olive oil over medium-low heat. Add in the chili peppers.  I added in all of the seeds also, but you may discard some seeds to control the heat.  Heat for about 10 minutes, stirring occasionally.

Once you remove the pasta from the oven, let it cool for about 5 minutes.  Then slowly spoon the chili oil over the pasta.  Again, to control the heat, you may or may not want to add the actual chili pepper or the seeds over the pasta bake.  Pair with the avocado slices.

Chocolate Pasta with Ricotta and Chilies | the Worktop


  1. Johann a says:

    Just made this for dinner, have had the pasta since October when we went to Rome. Searching for recipes, there are not that many!!! We made it with scotch bonnet chilli (minimal chilli) and feta cheese as we couldn’t get ricotta and finally we used baby sweet corn. It was amazing! Thank you so much. The tomatoes and sweet corn were delightfully sweet against the avocado, chilli and feta. Just yum!

  2. what a great dish – with a little touch of mexican fresh and spicy flavours – amazing!

  3. What an amazing recipe! Where do you find the chocolate penne? They look like a really lovely dark chocolate, too.

  4. Mind blown. Does the pasta taste like chocolate?

  5. Hi Tina! I’m so intrigued by this recipe! Chocolate pasta, with chiles and ricotta… it sounds like an amazing combo. And your photos are gorgeous! The colors! I’ll have my eye out for Hotel Chocolat in the future- it sounds like an amazing experience!


  1. […] The Worktop – Chocolate Pasta with Chilies and Ricotta […]

  2. […] And finally we get to the last pasta bake of the month, from Tina at The Worktop and – am I allowed to have a favourite?  If so, this would be it.  I’d probably make the other recipes more often than this one, but this has a certain dinner-party magnificence – who could not be totally hypnotised by Chocolate Pasta con Chillies and Ricotta? […]

Speak Your Mind