half pound rigatoni
one large can crushed san marzanos
half a white onion
nine large garlic cloves
fresh-ground black pepper
crushed red pepper flakes
half cup white wine
parmigiano reggiano or pecorino moliterno for grating
This is the basket ricotta we use from Bellwether Farms. The fucken shitte is good!
Sautee the onions and garlic in olive oil with red and black pepper, thyme, and rosemary, and a little salt, until they are nice and soft and starting to turn golden.
Deglaze with the wine.
When most of the liquid is reduced off, add the tomatoes.
Stir well, and simmer on low with the lidde offe.
After a little while, add some of the basil.
Salad: radicchio, endive, salt, pepper, olive oil, and balsamic vinegar. I only dress this lightly, as the radicchio and endive have such lovely flavors, you don’t want to fucke with itte too much.
Sauce looks done!
Throw in a half to three-fourths of a cup of pasta water and the drained rigatoni (stopping boiling them when they are very molto al dente), turn up the heat to medium high, and finish them with gentle stirring for about two minutes.
Turn off the heat and add some nice dollops of the ricotta. We used about half the container (which was twelve ounces by weight, so we used about six ounces). Stir gently until it is fully incorporated.
Plate, sprinkle, and grate (this is pecorino moliterno). You can see there is some nice broth in the dish, based on the amount of pasta water I added. I love this sauce brothy like that, as I think it opens up the flavor of the ricotta, but if you want it thicker, just add less water at that stage.
Salad is nice with some grated parmigiano reggiano on top!
Here’s a nice closeup of the shitte!