Fusilli With Spicy Tomato Sauce And Ricotta Salata

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 3 medium garlic cloves, minced
• 1 teaspoon hot red pepper flakes (to taste)
• 1 (28 ounce) can whole tomatoes, drained and coarsely chopped
• salt
• 1 lb fusilli
• 6 ounces ricotta salata cheese, shredded in a food processor (or on the large holes of a box grated, about 1 1/2 c.)

Recipe

• 1 bring 4 quarts water to a boil in a large pot for cooking the pasta.
• 2 heat the oil in a large skillet.
• 3 add in the garlic and hot red pepper flakes; saute over medium heat until the garlic is golden, about 2 minutes.
• 4 add the tomatoes and simmer, occasionally using a wooden spoon to break apart the tomatoes, until the sauce thickens, about 10 minutes.
• 5 adjust the seasonings.
• 6 when the water comes to a boil, add salt to taste and the fusilli.
• 7 cook until al dente and then drain.
• 8 toss the fusilli with the tomato sauce and ricotta salata.
• 9 mix until the cheese softens slightly, about 30 seconds.
• 10 divide among individual bowls and serve immediately.