1 fennel with fronds, thinly chopped
¼–½ teaspoon red pepper flakes (quanto basta)
sea salt
olive oil
1 large jar passata (strained tomatoes)
250 grams ricotta
250 grams fusilli pasta
aged provolone, coarsely shredded
Sauté fennel and red pepper flakes in olive oil until soft. Add passata and cook on low heat until quite thick. Cook pasta a few minutes short of the recommended time and add to sauce along with the ricotta, finishing on high heat until perfect. Top with shredded aged provolone and serve immediately on warm plates.