Creamy Ricotta Tomato and Basil Pasta

Method

1. Add butter to a pan and melt it over medium heat.
2. Add finely chopped shallots to the butter and cook until fragrant.
3. Add a drizzle of extra virgin olive oil to lower the temperature and prolong cooking, allowing the shallots to release more flavor.
4. Pour in arrabbiata sauce (or any tomato passata) and stir to combine.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta (preferably busiate or similar) according to package directions.
6. Add sheep ricotta to the sauce and stir until creamy.
7. Drain the pasta al dente and add it to the sauce, tossing to coat.
8. Add a generous amount of fresh basil leaves and toss again.
9. Finish with a sprinkle of dried chili flakes (peperoncino) for a spicy kick.
10. Serve immediately.