Ingredients
For salsa:
1 1/2 pounds plum tomatoes, chopped
1/2 cup coarsely chopped basil
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 medium shallot, minced
1/4 teaspoon hot red-pepper flakes
4 dashes balsamic vinegar
For 1 cup ricotta:
1 quart whole milk
1/2 cup heavy cream
1/2 teaspoon salt
1 1/2 tablespoons fresh lemon juice
For Pasta:
1 pound dried orecchiette (or small shells)
Shredded mix of parmesan and asiago
Special equipment for ricotta: large sieve, fine-mesh cheesecloth
Preparation
Salsa: Toss together tomatoes and basil in large bowl. Sauté garlic and shallots in olive oil with red pepper using a small saucepan. Pour hot oil mixture over tomatoes and basil in bowl. Add four or so dashes of balsamic vinegar. Mix and season with salt to taste.
Ricotta: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain up to 1 hour. Less draining time will leave the cheese with more moisture and a creamier texture.
Pasta Finish: Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
Drain pasta and toss with salsa. Season with shredded parmesan and asiago. Top with a dollop of ricotta.
