Pasta With Fresh Tomato Sauce and Ricotta Recipe

Pasta With Fresh Tomato Sauce and Ricotta Recipe

cooking.nytimes.com

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no...

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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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