Pasta With Fresh Tomato Sauce and Ricotta

1. 1

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

2. 2

   Put butter in a wide deep skillet over medium heat.

3. 3

   Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

4. 4

   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).

5. 5

   Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta.

6. 6

   Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.