Paccheri pasta with tomato sauce and ricotta recipe - The Telegraph

I had this in Naples last year and it went straight into my core repertoire of pasta dishes. I think it’s the contrast – soft, subtle ricotta with acidic-sweet tomatoes – that’s so good. If you can’t get paccheri, use another tubular pasta shape. Try to find fresh ricotta in an Italian deli – it’s a different product to the UHT stuff that’s sold in tubs.

Timings

Prep time: 10 minutes

Cook time: 50 minutes

Serves

Four

Ingredients

For the tomato sauce

• 2½ tbsp extra-virgin olive oil
• ½ onion, very finely chopped
• ¼ tsp chilli flakes
• 1kg well-flavoured plum tomatoes, chopped, or 1½ x 400g tins finely chopped tomatoes (I use Mutti Polpa)
• leaves from a bunch of basil, plus a few to serve

For the pasta

• 400g paccheri pasta
• 250g ricotta, fresh if possible
• 60g grated pecorino or Parmesan, or a mixture of the two, plus more to serve

Method

1. Heat the olive oil in a saucepan or sauté pan. Add the onion and cook gently until soft but not coloured – this takes more time than you’d think. Add the chilli and the tomatoes. Cook over a medium heat for 5 minutes, then turn the heat down to low-medium (the sauce should blip a little, not boil) for 15 minutes. Tear in the basil and cook for another 20 minutes. You should end up with a thick sauce, but not a dry one.

2. Meanwhile, put the pasta on to cook, for a few minutes less than it suggests on the packet. 

3. Mash the ricotta with the grated cheese and some seasoning in a large bowl that will hold the pasta. Drain the pasta, reserving half a cup of cooking water. Put the pasta into the bowl with the ricotta and mix it through, using a little of the cooking water to loosen the ricotta. 

4. Quickly heat up the tomato sauce if necessary and add half of it to the bowl. Divide between four warm pasta bowls and put some of the rest of the tomato sauce on each one. Finish with some basil leaves. Offer more grated cheese and the tomato sauce at the table.

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Paccheri pasta with tomato sauce and ricotta recipe - The Telegraph
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