Pinch
of salt
1 pound penne
12 ounces fresh ricotta
2 teaspoons freshly ground cinnamon, plus more if
desired
1/2 teaspoon sugar, optional
Set a large pot of cold water to boil. When it reaches
a full boil, add a pinch of salt. When the water returns
to a boil, add the penne and cook until al dente,
according to the package instructions.
One minute
before the penne are supposed to be done, taste one
and decide for yourself how much more cooking you
need.
While the pasta is cooking, prepare the sauce. Put
the cheese into a large bowl (big enough to contain
the hot pasta).
Stir the cheese with a wooden or plastic
spoon for a minute to make it creamier. Add the cinnamon
and stir in well. Taste for sweetness and, if you
wish, stingily add a little sugar and cinnamon. |
