Penne “Al Brucio”
1 pound penne “rigate” or another pasta of your choice
4 tablespoons extra virgin olive oil
2 cups of cherry tomatoes
2 cloves of garlic
3 rosemary sprigs
1 teaspoon of sugar
6 tablespoons of fresh ricotta
1 teaspoon of peperoncino or red pepper flakes
½ cup of ricotta salata, pecorino, Grana Padano (grated)
Bring a large pot of salted water to a boil for the pasta.
Heat 2 tablespoons of the olive oil in a sauté pan. Add the garlic and rosemary and allow the garlic to become golden. Add the tomatoes and the sugar and cook for about 5 minutes, adding the peperoncino at the end. Meanwhile, you should be cooking the pasta, according to the cooking instructions on the package.
Just before the pasta is “al dente” remove with a slotted spoon and add to the sauté pan with the sauce. Mix together for about 1 minute. Turn off the heat and add the remaining olive oil and grated cheese. Spoon the pasta into individual shallow bowls and spoon a fresh dollop of ricotta on top of each plate.