4 Servings 18 min Cook
16 Oz Whole Wheat Pasta
2 Tbsp Butter
1 Dash Salt
1 Dash Pepper
1 Tsp Crushed Red Pepper Flakes
2 1/2 Cup Tomato Sauce
3/4 Cup Ricotta Cheese
1 Oz Parmesan Cheese
5 Leaf, whole Basil
Cook the pasta until al dente, according to package directions.
Put butter in a wide deep skillet over medium heat.
Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta.
Sprinkle lightly with parmesan and garnish with a few torn basil leaves.