Step 1

Add pancetta and olive oil to a pan with high sides. Once the pancetta is translucent add crushed red pepper, salt, and pepper and continue sauteing until the pancetta is browned.

Step 2

Deglaze the pan with white wine (I use chardonnay) and allow the alcohol to burn out for a couple minutes before adding any additional ingredients.

Step 3

Bring a large pot of water to boil. Once it's at a rolling boil heavily salt the water and add the jumbo shells. Cook until aldente.

Step 4

Add the crushed tomatoes to the pan and bring the sauce to a boil. Then, lower to a simmer. SImmer for about 20 minutes before adding any additional ingredients.

Step 5

Once the shells are nearly aldente scoop out about 1 cup of pasta water or so. Always err on the side of caution and grab more pasta water in case you need it.

Step 6

Add about 1 cup of pasta water to the sauce. Simmer another 5-10 minutes on medium/low.

Step 7

Using a whisk, whip up the ricotta for a minute or so to smooth it out a bit.

Step 8

Add the grated pecorino romano, fresh basil, and whipped ricotta to the sauce. Stir it in and simmer for about 5 minutes on low.

Step 9

Add the shells into the pan.

Step 10

Serve family style or individually and top with a dollop of ricotta, a drizzle of olive oil, grated pecorino romano, and fresh basil! ENJOY!