half pound strozzapreti
2/3 box of Pomi strained tomatoes
fresh-ground red chili pepper flakes
splash white wine
half pound whole-milk ricotta
Some of the other ingredients.
Sautee the sopressatta on low: don’t scorch it.
Throw in some garlic and keep sauteeing.
Deglaze with a splash of whie wine when the garlic is nice and soft.
Add the tomatoes and some salt and simmer on low.
Tomatoes look cooked.
Boil the strozzapreti in salted water, throw them in with the sauce, and add some pasta water. Finish on medium-high for a minute or so with gentle stirring.
Turn to low, add the ricotta, and stir gently to incorporate.
Grate a little red chili flakes and reggiano on top.