Blush Sauce Radiatori with Whipped Ricotta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. radiatori

• 14 oz. crushed San Marzano tomatoes

• 6 garlic cloves, minced

• 2 tbsp. extra virgin olive oil

• 1/2 tsp. salt

• 1 cup of heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 cup whipped ricotta

• Marjoram & crushed red chili flakes for garnish

Directions:

1. Add the olive oil to a heavy-bottomed pot over low heat and sauté the garlic for 1-2 minutes, until fragrant.

2. Add the crushed tomatoes and salt. Stir and let simmer over low heat for 15 minutes.

3. In a separate pot, heat the heavy cream and whisk in the Parmigiano. Add more Parmigiano to taste.

4. Bring a large pot of water to a boil and add plenty of salt. Cook the radiatori until it is al dente. Reserve 1/2 cup of pasta water.

5. Add both sauces to a large sauté pan and stir until combined.

6. Strain the radiatori and add it to the pan with the blush sauce. Toss over medium-high heat. Add pasta water as needed, 1/4 cup at a time.

7. Plate and top with whipped ricotta, crushed red chili flakes, marjoram and a drizzle of olive oil to finish.