Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. campanelle 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1/3 cup rosé wine 24 oz. tomato passata 1/2 tsp. salt 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup whipped ricotta Fresh marjoram leaves Crushed red chili flakes Directions: Bring a large pot of water to a boil. Meanwhile, add the ricotta to a blender with a pinch of salt and blend unt
