Ingredients
- 1 onion, chopped
- 30 ml extra virgin olive oil
- 800g canned whole peeled tomatoes, smashed with a fork, including the juice
- 400g fusilli
- 250g fresh ricotta
- 50g freshly grated parmesan, plus extra for serving
- 4-6 fresh basil leaves, chopped
- salt and black pepper
Directions
Step 1
Sweat the onion gently in the olive oil until soft, then raise heat slightly and continue cooking until it starts to caramelize.
Step 2
Add the tomatoes and simmer very gently for about 45-50 minutes, stirring every so often. as they cook.
Step 3
Meanwhile, about 10-12 minutes before the sauce is ready, cook the fusilli in a large pan of slightly salted boiling water until al dente. Drain and reserve about a cup of the pasta cooking water.
Step 4
Mix the ricotta with a ladleful of the pasta cooking water. Add a little tomato sauce and grated parmesan, and mix to a smooth cream.
Step 5
Combine the drained pasta, the ricotta mixture and the remaining tomato sauce. Season with salt and black pepper, mix well, then serve sprinkled with the chopped basil and more grated parmesan.
