Time 30m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente. Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using. Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups). Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
Time 25m Number Of Ingredients 8 Steps:
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend). Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until’al dente’ approximately 8- 10 minutes. While pasta is on the go, finely dice your onion and crush your garlic. In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent. Add the ricotta to the pan, and stir through the onions and garlic well. At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste. Mix well and let simmer gently for 10 minutes. Drain pasta. Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce. Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.
