“If you really want to make a friend, go to someone’s house and eat with him - the people who give you their food give you their heart.” Growing up, on Sundays for dinner, my Grandmother always made 2 bowls of pasta. One with red sauce and one with ricotta. My Dad always preferred ricotta to sauce. I was never a fan of it when I was younger, but certainly am now. Yesterday I bought some terrific local ricotta from Hastings Farm in Suffield, Ct and wanted to showcase it. So I made one of the most basic and yet delicious pastas. 10 minutes start to finish and that includes the boiling of the pasta. Few ingredients + exceptional quality = excellent outcome 👌 . . Bucatini with Lemon Ricotta . . 1 lb bucatini pasta 1 cup ricotta 1/2 cup olive oil 1/2 cup freshly grated Parmesan Zest and juice from 1 lemon Salt & pepper 1/4 tsp crushed red pepper flakes 1/2 cup chopped parsley . In a bowl, combine ricotta, oil, cheese, lemon juice and zest. Season with salt, pepper and chili flakes. ...