Fusilli With Spicy Tomato Sauce and Ricotta Salata

Name: Fusilli With Spicy Tomato Sauce and Ricotta Salata
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 3 medium garlic cloves, minced; 1 teaspoon hot red pepper flakes (to taste); 1 (28 ounce) can whole tomatoes, drained and coarsely chopped; salt; 1 lb fusilli; 6 ounces ricotta salata cheese, shredded in a food processor (or on the large holes of a box grated, about 1 1/2 c.)

Submitted by ratherbeswimmin

"In' The Complete Italian Vegetarian'"

Download

Ready In:: 50mins
Ingredients:: 7
Serves:: 4

ingredients

2 tablespoons extra virgin olive oil
3 medium garlic cloves, minced
1 teaspoon hot red pepper flakes (to taste)
1 (28 ounce) can whole tomatoes, drained and coarsely chopped
salt
1 lb fusilli
6 ounces ricotta salata cheese, shredded in a food processor (or on the large holes of a box grated, about 1 1/2 c.)

directions

Bring 4 quarts water to a boil in a large pot for cooking the pasta.
Heat the oil in a large skillet.
Add in the garlic and hot red pepper flakes; saute over medium heat until the garlic is golden, about 2 minutes.
Add the tomatoes and simmer, occasionally using a wooden spoon to break apart the tomatoes, until the sauce thickens, about 10 minutes.
Adjust the seasonings.
When the water comes to a boil, add salt to taste and the fusilli.
Cook until al dente and then drain.
Toss the fusilli with the tomato sauce and ricotta salata.
Mix until the cheese softens slightly, about 30 seconds.
Divide among individual bowls and serve immediately.