1 small onion, finely chopped
1 can (14 oz) diced tomatoes
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 cup ricotta cheese
2 tbsp olive oil
Salt and pepper to taste
Optional: red pepper flakes for a bit of heat
Instructions:
Cook the Pasta:
In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Aromatics:
In the same pot, heat olive oil over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add Tomatoes and Cream:
Stir in the sun-dried tomatoes, diced tomatoes, and broth. Bring to a simmer and let it cook for 5-7 minutes to allow the flavors to meld together.
Pour in the heavy cream and Parmesan cheese, stirring until the sauce is creamy and smooth. Season with salt, pepper, and red pepper flakes (if using).
Combine the Pasta:
Add the cooked pasta back into the pot and toss to coat it evenly with the sauce. Let it cook for another 2-3 minutes until everything is well combined and heated through.
Prepare the Whipped Ricotta:
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