Penne with tomato and ricotta

1 large sweet onion, chopped
½ teaspoon red pepper flakes
1 large can whole tomatoes (San Marzano is best)

1 cup ricotta
½ bunch Italian flat parsley, finely chopped
sea salt to taste

250 grams penne

pecorino


Sauté the onion in a large pan until quite soft and starting to caramelize.  Add the red pepper and the entire can of tomatoes, simmering the mixture for at least an hour on very low heat.

After cooking the penne, add to the tomatoes, stir in the ricotta cheese and chopped parsley, and heat until all of the remaining liquid has been absorbed.  Garnish with grated pecorino and serve immediately.

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