Spaghetti with Tomato Sauce

Ingredients

• 500 g tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 small fresh red chili pepper
• 1 EL olive oil
• Salt
• Pepper (freshly ground)
• 1 TL sugar
• 200 g spaghetti
• 50 g ricotta (firm to cut)
• 1 EL chopped parsley

Instructions

1. 1.

   Parboil the tomatoes for a few seconds, shock in cold water, peel, quarter, seed and dice. Peel and finely chop the shallot and garlic. Clean the chili pepper, halve it lengthwise and remove seeds.

2. 2.

   Sauté the shallot and garlic in hot oil until translucent, add the chili halves and tomatoes, season with salt, pepper and sugar, cover and simmer over low heat for about 15 minutes, taste with honey.

3. 3.

   Cook the spaghetti in plenty of boiling salted water until al dente.

4. 4.

   Dice the ricotta. Remove the chili from the sauce. Stir the cheese into the sauce and warm through.

5. 5.

   Drain the pasta, let it dry briefly and immediately toss with the tomato sauce. Sprinkle with parsley before serving.