1/2lbfusilli, penne or rigatoni or similar short pasta
1/2cupheavy whipping cream, 35% b.f.
1/2cupParmesan cheese, shredded
1cupricotta cheese
Finely chopped basil, for serving
For garnish:
Additional chopped basil
Red pepper flakes
Additional Parmesan cheese
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Instructions
Boil a large pot of water. When boiling, generously salt the water, then add the pasta to the boiling water and cook according to package instructions, just until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the red pepper flakes and garlic and cook together briefly. Add the onion, season generously with salt and pepper and cook, stirring, until the onion is translucent, about 5 minutes. Add a bit more olive oil if the pan is dry. Add the tomato paste and cook, stirring constantly, until slightly darker in color, about 3 minutes. Increase the heat under the pan to medium-high. Add the vodka to the pan and allow to cook off for about 1 minute, then reduce the heat slightly and cook the sauce, stirring constantly until the sauce is reduced, about 2 minutes. Add the cream and bring to a simmer. Turn heat off under sauce until pasta is ready.
Spoon the pasta out of the boiling water with a spider strainer or large slotted spoon. and add to the pan with the sauce. Add 1 cup of the pasta cooking water and the Parmesan cheese. Cook over medium-high heat, stirring, until the sauce coats the noodles, about 3 minutes. Add more pasta water if the sauce looks dry. Taste and season with more salt and pepper. Spoon dollops of ricotta onto the pasta to warm and sprinkle with chopped basil and red pepper flakes. Serve with additional Parmesan cheese.