This dish can be made 100 ways. It’s one of the first dishes you eat as an Italian kid: macaroni with butter and ricotta cheese. Once you grow up, you add stuff in, but the base remains the same. I’ll try to limit myself and just give you my top five versions.

　　

Ingredients

4 servings

　　1 pound penne or ziti rigate

　　Coarse salt

　　2 cups ricotta cheese

　　2 tablespoons unsalted butter, cut into small pieces

　　1/2 cup Parmigiano-Reggiano or Romano cheese (a couple of handfuls)

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 medium onion, finely chopped

　　1 cup frozen green peas

　　A generous handful of fresh flat-leaf parsley, finely chopped

　　Coarse black pepper

　　20 fresh basil leaves, shredded or torn

　　1 cup halved grape tomatoes (1/2 pint)

　　

Step 1

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.

　　

Step 2

Place the ricotta, butter, and Parmigiano or Romano in a large bowl.

　　

Step 3

Heat a small skillet over medium heat. Add the EVOO and onions and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat.

　　

Step 4

Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Top the pasta with the peas, basil, and halved grape tomatoes. Season with a little salt. Toss and serve at the table.

　　Rachael Ray 365: No Repeats