Ingredients
2 T olive oil
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
2 T tomato paste
1 28 ounce can of plum tomatoes in thick puree
1 t sugar
1/2 t salt
1/2 t red pepper flakes
1 # pasta - rigatoni is best
1/2 c fresh basil
6 T ricotta cheese
Preparation
Saute olive oil, garlic and onion stirring constantly. Add tomato paste and scorch. Add tomatoes, puree, sugar, salt and red pepper flakes. Break up tomatoes with a wood spoon. Cook uncovered over medium heat for 12 minutes stirring occasionaly.
Cook pasta and rain, reserving 1/4 c of water
Tear basil into small pieces and stir into sauce. Toss pasta with sauce, adding 1/4 of reserved liquid if needed to thin sauce.
Spoon pasta into bowls and top with a tablespoon of ricotta cheese.
