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Ingredients
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Main Ingredients
Method
Cooking Instructions
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.
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.
Add Tomatoes
Pour in the crushed tomatoes and add salt. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally.
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.
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.
Serve
Serve the rigatoni topped with a generous dollop of whipped ricotta and a few extra basil leaves for garnish.