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1
Bring a large pot of water to a boil for the pasta.
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2
Heat the oil over medium heat in a wide, heavy skillet and add onion.
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3
Cook, stirring often, until tender, about 5 minutes.
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4
Add garlic and red pepper flakes or serrano.
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5
Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme.
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6
Add salt to taste and a pinch of sugar.
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7
Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant puree, about 10 minutes.
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8
Add chopped broccoli leaves or collards, which should still have some water on them from washing.
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9
Add salt to taste.
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10
Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes.
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11
Cover and simmer another 5 minutes.
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12
Add pepper, taste and adjust seasoning.
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13
Meanwhile, when pasta water comes to a boil, salt generously and add pasta.
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14
Cook until al dente, usually 10 to 11 minutes.
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15
Have ricotta in a small bowl near pasta pot.
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16
Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables.
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17
Reserve about 1/4 cup pasta water.
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18
Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired.
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19
Add parsley, toss again and serve.
