Rigatoni With White Anchovies & Ricotta - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
12 marinated white anchovies, coarsely chopped (1 1/2 oz)
1 pinch red pepper flakes
2 1/4 cups canned tomato sauce
1/4 cup fresh ricotta cheese
1 tablespoon unsalted butter
kosher salt, to taste
fresh ground black pepper, to taste
1 lb rigatoni pasta

Preparation

Bring a large pot of salted water to a boil.
Meanwhile, in a large deep skillet, heat 2 T of the olive oil.
Add the onion and garlic and cook over moderate heat until the onion is translucent, about 8 minutes.
Stir in the anchovies and crushed red pepper flakes and cook until the anchovies begin to break apart, about 1 minute.
Add the tomato sauce and simmer over moderately high heat until thickened, about 5 minutes.
Stir in the ricotta and butter and season the sauce with salt and pepper.
Cook the rigatoni until al dente, drain.
Add the rigatoni to the sauce and cook over low heat tossing until coated, about 1 minute.
Drizzle the rigatoni with the remaining 1 T of olive oil, transfer t largeo bowl or platter and serve.
E N J O Y!