Perfect, No Fuss, Ricotta & Sauce with Romano cheese

Cook time:  15 mins

Total time:  18 mins

 

If I had to choose a food to eat every day for the rest of my life, here it is. I love fresh ricotta and my quick tomato sauce is bright and fresh. I love Pecorino Romano cheese as its salty and pungent and fresh basil brings out the simmered flavor of the basil in the sauce. Try it... its a secret weapon.

Ingredients

My 15 minute Italian Red Sauce

• Olive oil
• 5 garlic cloves, sliced
• 1 small bouquet basil stems
• pinch of whole fennel seeds
• pinch crushed red pepper
• One 28 ounce can Italian Plum tomatoes, go for a San Marzano brand like Cento
• sea salt
• black pepper
• 1 teaspoon Truvia, my grandma added a little sweetness to sauce but this is optional.

Instructions

1. Heat the olive oil in a medium saucepan and saute the garlic until softened and just beginning to color a bit. Add the basil, fennel and red pepper and cook for one minute while stirring to infuse the flavor into the olive oil. Add the tomatoes, 1 teaspoon salt, a few grinds of black pepper and the Truvia.
2. Lower heat to medium and bubble for fifteen minutes.
3. Serve spooned over a scoop of ricotta in a small dish, with chopped fresh basil and pecorino romano or parmesan cheese. Yummmmm.