Cavatappi with Pancetta Ricotta Tomato Sauce

Easy, quick pasta dish for a busy weeknight. With the amounts in the original recipe, I would give it 9/10. Below, I've put the modified amounts I will try next time I make this and will update again after I do so!

Link to my YouTube preparation of the recipe: https://youtu.be/_Ebv5_Nui8M

Original recipe credit: https://www.italianrecipebook.com/cellentani-pancetta-ricotta-tomato-sauce/

Recipe below contains my modifications.

Ingredients:

*8oz. uncooked cavatappi/cellentani pasta (this is the amount I plan to use going forward, not what was used in the video)

splash of EV olive oil

4 oz. diced pancetta

~1 tsp. jarred minced garlic

*3/4 c. tomato passata (again, this is the amount I am going to try next time I make this)

dried basil, to taste (could also use fresh)

1/2 c. ricotta

1/4 c. reserved pasta cooking water (plus more, if needed)

Directions:

1. Cook pasta according to package directions. Reserve pasta cooking water when draining.

2. In a medium skillet over medium heat, add the olive oil and pancetta to pan. Cook, stirring frequently, until pancetta starts to brown slightly. Stir in the garlic.

3. Lower heat to just below medium (may want to remove pan from heat momentarily to let cool down). Stir in the passata, season with the dried basil, then cook, stirring occasionally, letting gently simmer as you complete next step.

4. In a food processor or blender, purée together the ricotta and reserved pasta cooking water.

5. Add the puréed mixture to the skillet and stir to combine. If the sauce is not desired thickness, adjust with small amount of pasta cooking water.

6. Remove from heat, then add the cooked pasta to the sauce. Stir to coat and combine. Serve up and enjoy!