Pasta With Fresh Tomato Sauce and Ricotta

Ingredients

• 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
• Grated pecorino
• Basil leaves, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    584 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 21 grams protein; 36 milligrams cholesterol; 769 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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.

30 minutes