Saucy Favuzzi Gigli Pasta with Whipped Ricotta & Crispy Garlic Breadcrumbs

1. Make the whipped ricotta : If the ricotta is particularly wet, place it in a fine-mesh sieve and allow it to drain before whipping. Add the ricotta to a bowl with the olive oil and freshly cracked black pepper. Whisk by hand until smooth, creamy and slightly aerated. Avoid over-processing the ricotta in a food processor or blender, particularly if using a soft, high-moisture ricotta, as this can make it too loose. The finished ricotta should be thick and creamy enough to hold a soft dollop. Refrigerate until ready to serve.
2. Make the crispy garlic breadcrumbs : Heat the olive oil in a skillet over medium-low heat. Add the crushed garlic clove and gently infuse the oil for 1–2 minutes without allowing the garlic to burn. Add the breadcrumbs and cook, stirring frequently, for 4–6 minutes, or until crisp and deeply golden. Remove and discard the garlic clove. Season the breadcrumbs with a small pinch of salt and set aside.
3. Cook the pasta : Bring a large pot of generously salted water to a boil. Cook the Favuzzi Gigli Pasta according to package directions until just al dente. Before draining, reserve about 1 cup of the pasta cooking water.
4. Sauce the pasta : While the pasta cooks, warm the Favuzzi Basil & Pecorino Tomato Sauce in a large skillet over medium-low heat. Add the drained gigli directly to the warm sauce and toss gently for 1–2 minutes, allowing the sauce to coat the pasta and work its way into all the ruffled folds. If needed, add reserved pasta water a tablespoon at a time until the sauce is glossy and coats the pasta beautifully. Remove from the heat and toss with the Pecorino and freshly cracked black pepper.
5. Assemble and serve : Spoon the saucy gigli into shallow serving bowls. Add small dollops of whipped ricotta directly over and around the pasta, allowing some to nestle between the gigli while keeping plenty of the tomato-coated pasta visible. Generously scatter the crispy garlic breadcrumbs over the pasta. Finish with freshly grated Pecorino, fresh basil or oregano leaves, freshly cracked black pepper and a drizzle of Favuzzi Coratina Extra Virgin Finishing Olive Oil olive oil.

Tip: Add the crispy garlic breadcrumbs immediately before serving so they retain their crunch against the saucy pasta and creamy ricotta.