Method

1. Heat the oil in a non-stick pan over a medium heat and add the chilli and garlic.
2. As the garlic and chilli begin to sizzle, add the onion and red pepper and gently cook for 10 minutes until soft.
3. Next add the tinned tomatoes and simmer for 20 minutes.
4. Boil the pasta in a saucepan of water for 15-20 minutes until softened.
5. Finish the sauce by stirring in the ricotta, herbs and season with freshly ground black pepper and mix until it is rich and creamy.
6. Drain the pasta before coating in the sauce and serve.