one pound dried pasta (farfalle or penne)
2 TBSP butter, softended
crushed red pepper to taste (optional)
salt and fresh ground pepper to taste
5 lbs tomatoes, peeled and cut into chunks
garlic, oregano, fresh basil, and bay leaves to taste
6 oz ultra fresh ricotta cheese
grated Pecorino Romano cheese for garnish
Cook pasta in large pot of boiling water with good salt (such as sea salt). Cook to al dente or your preference. Drain.
Place butter in wide, deep skillet. Add cooked, drained pasta and season with salt, pepper and crushed red pepper, if using.
Cook tomatoes by bringing to a boil, then lower heat and simmer for 30 – 45 minutes. Season with garlic, oregano, fresh basil, and bay leaves (remove bay leaves before serving).
Add tomato sauce to pasta and stir… add just enough to coat or add it all if you want it saucy. Transfer pasta to warm serving bowl. Dot with spoonfuls of ricotta and sprinkle Pecorino over top. Garnish wit parsley or fresh basil and serve.