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.
4 to 6 servings
Preparation
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- 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.
- 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).
- 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
Dining and Cooking