-
1
Mince together the celery and carrot, adding the herbs towards the end to chop only coarsely.
-
2
Heat the oil in a 12-inch skillet over medium-high heat.
-
3
Add the salami and cook to release a little of its fat.
-
4
Stir in the minced celery blend, the onions, a little salt, and a generous amount of black pepper.
-
5
Turn the heat down to medium and saute to golden brown.
-
6
Stir in the garlic and hot pepper, cooking a few minutes.
-
7
Add the wine and slowly simmer the mixture until it is almost completely reduced, scraping up the brown bits at the bottom of the pan.
-
8
Stir in the tomato paste and cook 1 minute.
-
9
Add the tomatoes, crushing them with your hands as they go into the pan.
-
10
Cook, uncovered, at a lively bubble (turn the heat up if necessary), stirring and scraping down the sides of the pan with a spatula.
-
11
Cook 10 minutes, or until thick.
-
12
Taste for seasoning, cover, and remove from heat.
-
13
Meanwhile, cook the pasta in rolling boiling water, stirring often, until slightly underdone.
-
14
Drain in a colander.
-
15
Add the pasta to the sauce and toss together over medium heat for 2 to 3 minutes, tasting for hot pepper and salt.
-
16
Spread about 1/3 of the pasta in a heated serving bowl and daub with a third of the ricotta.
-
17
Layer in more pasta and ricotta, then the remaining pasta, finishing with a few spoonfuls of ricotta.
-
18
Serve hot.
