Pasta With Fresh Tomato Sauce and Ricotta

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Total Time: 30 minutes

Servings: 6

Source: cooking.nytimes.com

Pasta With Fresh Tomato Sauce and Ricotta

Ingredients

· 1 pound dried pasta, such as farfalle or penne· Salt and pepper· 2 tablespoons butter, softened· Crushed red pepper (optional)· 2 ½ cups Quick Fresh Tomato Sauce, warm ( see recipe)· 6 ounces ultra-fresh ricotta, at room temperature· Grated pecorino· Basil leaves, for garnish

Instructions

Step 1Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.Step 2Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.Step 3Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).Step 4Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.