INGREDIENTS
1/2 tsp
Fennel or fennel pollen, ground
1
Fresno chile pepper
3 cloves
Garlic
2 tbsp
Thyme, fresh
5
Tomatoes, ripe
1 lb
Penne rigate or other short-cut pasta
1 tsp
Fennel seeds
1
Salt and pepper
2 tbsp
Heavy cream or half-and-half
1 cup
Sheep's- or cow's-milk ricotta, fresh
1/4 cup
Evoo