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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Rigatoni
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sauté for about 1 minute until fragrant.
- 3
Add Tomatoes
Pour in the crushed tomatoes and add salt. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally.
- 4
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce and toss to coat. Stir in the chopped basil and season with black pepper to taste.
- 5
Whip the Ricotta
In a separate bowl, whisk the ricotta cheese until smooth and creamy. You can add a pinch of salt and pepper to taste.
- 6
Serve
Serve the rigatoni topped with a generous dollop of whipped ricotta and a few extra basil leaves for garnish.
