Calabrian Chile & Honey Pappardelle with Ricotta & Pine Nuts

Instructions: 

1. In a bowl, combine ricotta cheese, milk, lemon juice and hot honey. Season with salt. Using a hand mixer or whisk, blend the ricotta mixture until smooth and creamy. Transfer to the refrigerator until needed.
2. Heat 2 tbsp of olive oil in a pot over medium heat. Once hot, add onion and cook for 5-7 minutes, or until golden brown.
3. Add tomato paste and cook 1-2 minutes. Melt butter in pan and add red pepper flakes & thyme. Cook for 2 minutes, stirring often.
4. Pour in tomatoes and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer. Break up tomatoes and cook until sauce thickens. Add water as necessary if the sauces reduces too quickly or begins to stick to the bottom of the pan.
5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving ¼ cup pasta water.
6. Place the pine nuts in a small pot with 1/3 cup olive oil over medium heat. Once the oil bubbles, reduce the heat to low and simmer for 10 minutes until the nuts turn light golden brown. Remove from heat and set aside.
7. Add reserved pasta water to sauce and bring to low boil. Add pasta and toss to coat, then turn off heat.
8. Spoon the whipped ricotta onto plate and pile with the cooked pasta on top. Garnish with pine nuts and parsley. Serve immediately and enjoy!