Pasta With Fresh Tomato Sauce and Ricotta

Name: Pasta With Fresh Tomato Sauce and Ricotta
Total time: 30 min
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

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Total: 30 minutes

Servings: 6

Author : David Tanis

pasta ricotta tomato sauce

Pasta With Fresh Tomato Sauce and Ricotta

Ingredients

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1 pound dried pasta, such as farfalle or penneSalt and pepper2 tablespoons butter, softenedCrushed red pepper (optional)2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)6 ounces ultra-fresh ricotta, at room temperatureGrated pecorinoBasil leaves, for garnish

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Instructions

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Step 1

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Step 2

Put 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 3

Add 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 4

Transfer 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.

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