Mixed Pasta with Tomato Sauce and Ricotta

500 grams (1.1 pounds) mixed short pasta

Kosher salt

2 cups Basic Tomato Sauce

8 ounces ricotta, at room temperature

1 tablespoon extra virgin olive oil

Grated Parmegiano-Reggiano, for serving

 

Cook the pasta in a large pot of boiling, salted water according to the package directions. Meanwhile, bring the tomato sauce to a simmer in a large, heavy sauté pan. Drain the pasta when it is al dente. Immediately add the pasta to the sauce and toss to combine. Arrange on individual plates, divide the ricotta among them, and drizzle with the oil. Top with plenty of Parmegiano and serve immediately.

 

Serves 5.

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