Fusilli With Spicy Tomato Sauce and Ricotta Salata
- 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.
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