Fusilli con pomodoro e ricotta/Fusilli with tomato and ricotta cheese

A quick recipe with few ingredients and lots of flavor. Put the water for the fusilli on to boil and in the meantime prepare the sauce by first sautéing the chopped onion in a pan with a drizzle of extra virgin olive oil. Cook for a few minutes, then add the tomato purée, season with salt and pepper and cook for 5-6 minutes. Add the ricotta to the sauce, stir and cook for another 3-4 minutes. If you like, you can also add a little basil. Cook the fusilli in a pot with lightly salted water, then drain when cooked. Put the drained fusilli (back in the pot where it was before) or in a bowl, add a knob of butter, stir, then add your tomato and ricotta sauce. Serve and sprinkle with a little grated Grana Padano cheese. It couldn’t be easier!

Buon Appetito!!