Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. campanelle
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
1/3 cup rosé wine
24 oz. tomato passata
1/2 tsp. salt
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/2 cup whipped ricotta
Fresh marjoram leaves
Crushed red chili flakes
Bring a large pot of water to a boil.
Meanwhile, add the ricotta to a blender with a pinch of salt and blend until smooth and glossy.
Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the rosé wine and simmer for 1-2 minutes. Stir in the tomato passata and salt.
Let simmer on low heat for 15 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.
Strain the pasta and add it to the pan along with the rosé sauce and 1/4 cup pasta water. Toss on medium-low heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with whipped ricotta, crushed red chili flakes and fresh marjoram.