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
Basil leaves, for garnish
1. Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
2. Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
3. 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).
4. Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.