1 lb orrechietta pasta
1/4 cup reserved pasta water
1 lb. ricotta cheese
1/2 cup pecorino cheese. freshly grated
1 T fresh Italian parsley, chopped fine
1/4 t. crushed red peppers
Bring a large pot of salted water to a boil, add the pasta and cook al dente. Meanwhile in a medium mixing bowl add the ricotta, grated cheese, parsley and crushed peppers, mix well. Drain the pasta, reserving 1/4 cup of water. Place the pasta in a large pasta bowl, add the reserved water to the cheese mixture and mix thoroughly, fold the cheese mixture into the pasta and serve immediately.