3/4 lb (375 g) orechetti or other short pasta

1/4 lb (115 g) pancetta or prosciutto, 1/4-inch (1/2-cm) thick slice, cut into small pieces

3 tablespoons (45 ml) olive oil

1 small onion, chopped

2 cups (500 ml) cherry tomatoes

2 cloves garlic, finely chopped

Crushed red pepper flakes, to taste

3/4 lb (350 g) peeled raw medium-sized shrimp, with or without the tail

2 green onions, finely chopped

2 tablespoons (30 ml) chopped fresh basil

1/2 cup (125 ml) ricotta cheese

Small fresh basil leaves, to taste

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Keep 250 ml (1 cup) of the cooking water aside. Drain the pasta and oil lightly. Set aside.

Meanwhile, in a skillet, brown the pancetta in the oil. Add the onion and sauté until golden brown. Add the tomatoes, garlic, and pepper flakes and cook until the tomatoes begin to burst. Add the shrimp and cook for 2 to 3 minutes or until cooked. Season with salt and pepper.

Add the pasta, green onions, and chopped basil. Toss to combine and heat through. Add cooking water, as needed. Adjust the seasoning. Divide the pasta among four bowls. Garnish with small spoonfuls of ricotta cheese and the basil leaves.

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