Castellane with Ricotta and Tomato-Marsala Sauce

This is a perfect 20 minute dinner for when you haven't slept in 3 days and don't feel like cooking. Very little prep is needed, but the sauce ends up tasting like more than just canned tomatoes, especially once the ricotta melts into it.

One year ago: Cashew Lamb with a Coconut Milk Sauce
Two years ago: Mint and Scallion Soba Noodles
Three years ago: Potato Pesto Pizza

Castellane with Ricotta and Tomato-Marsala Sauce (from Radically Simple)

Ingredients
28 ounce can crushed tomatoes
3 tbsp dry Marsala
3 large garlic cloves
2 tbsp extra-virgin olive oil
1 lb dried castellane or cavatelli (or penne)
1 cup fresh ricotta, room temperature
1 cup freshly grated Parmigiano-Reggiano

1. Bring a large pot of salted water to a boil.
2. Process tomatoes, Marsala, and garlic in food processor until very smooth.
3. Transfer tomatoes to a medium saucepan and add olive oil. Bring to a boil, reduce heat, and simmer until thick, 18 minutes. Season to taste.
4. Add pasta to boiling water and cook until tender. Drain.
5. Return pasta to pot and stir in 2 cups of sauce. Heat gently, stirring.
6. Transfer to bowls and top with more sauce, ricotta, and Parmesan.