Rigatoni With White Anchovies & Ricotta

• 3 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 12 marinated white anchovies, coarsely chopped (1 1/2 oz)
• 1 pinch red pepper flakes
• 2 1/4 cups canned tomato sauce
• 1/4 cup fresh ricotta cheese
• 1 tablespoon unsalted butter
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1 lb rigatoni pasta

1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a large deep skillet, heat 2 T of the olive oil.
3. Add the onion and garlic and cook over moderate heat until the onion is translucent, about 8 minutes.
4. Stir in the anchovies and crushed red pepper flakes and cook until the anchovies begin to break apart, about 1 minute.
5. Add the tomato sauce and simmer over moderately high heat until thickened, about 5 minutes.
6. Stir in the ricotta and butter and season the sauce with salt and pepper.
7. Cook the rigatoni until al dente, drain.
8. Add the rigatoni to the sauce and cook over low heat tossing until coated, about 1 minute.
9. Drizzle the rigatoni with the remaining 1 T of olive oil, transfer t largeo bowl or platter and serve.
10. E N J O Y!

extra virgin olive oil, onion, garlic, white anchovies, red pepper, tomato sauce, ricotta cheese, unsalted butter, kosher salt, fresh ground black pepper, rigatoni pasta

Taken from www.food.com/recipe/rigatoni-with-white-anchovies-ricotta-381577 (may not work)