Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
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
Add the olive oil to a heavy-bottomed pot over low heat and sauté the garlic for 1-2 minutes, until fragrant.
Add the crushed tomatoes and salt. Stir and let simmer over low heat for 15 minutes.
In a separate pot, heat the heavy cream and whisk in the Parmigiano. Add more Parmigiano to taste.
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.
Add both sauces to a large sauté pan and stir until combined.
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.
Plate and top with whipped ricotta, crushed red chili flakes, marjoram and a drizzle of olive oil to finish.