Tomato Ricotta Pasta in 15 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions).
3. Before draining, reserve ½ cup (120ml) of the cloudy pasta water, then drain the pasta.
4. Heat 2 tbsp (30ml) of olive oil in a large skillet over medium heat.
5. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
6. Pour in the tomato puree and simmer for 5-7 minutes on low-medium heat until the sauce thickens.
7. Reduce heat to low. Whisk in the ricotta cheese and Parmesan, stirring constantly until the sauce is velvety and orange.
8. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until desired consistency is reached.
9. Fold in the cooked pasta and toss until thoroughly coated.