• In a large skillet or sauté pan over medium-low heat, combine the olive oil, tomatoes, tomato paste, garlic and a generous pinch of salt. Cook, stirring occasionally, until the tomatoes start to soften and break down about 30-45 minutes. Next, add the basil leaves, sugar and chili flakes, stir to combine then turn off the heat.The ripeness of the tomatoes will affect the flavor of the sauce, taste and adjust the seasoning as needed. If the sauce seems acidic add more sugar 1/2 tsp at a time.
• Allow the sauce to cool on the stove for 10-15 minutes, this will give the basil time to "steep" into the sauce, then transfer the sauce to a blender or food processor and pulse until smooth. Transfer the sauce baking into the skillet and set aside.
• Bring a large pot of salted water to a boil and cook off the pasta. Reserve 1 cup of pasta water before draining.
• Over low heat, combine the cooked pasta together with the spicy pomodoro sauce and 1/2 cup of pasta water, toss everything together until the sauce evenly coats the pasta. Taste and season with salt as needed. Divide the pasta between bowls and top each serving with a generous dollop of whipped ricotta and a drizzle of olive oil.

Whipped Ricotta

• In a food processor or blender, combine ricotta, cream and ½ teaspoon kosher salt. Blend briefly to combine, then, with the motor running, slowly drizzle in the olive oil and continue processing on high speed until the ricotta is smooth and creamy, about 2 minutes.