Paccheri with tomato sauce and ricotta...
Cook a diced onion with lots of olive oil, anchovies, salt, and a sprinkle of red pepper until onions are sweet and soft.
Add a can of San Marzano tomatoes and more salt, cook until rawness is gone.
Cook paccheri in abundantly salted water. Place on a serving platter, stir in just enough sauce to coat the pasta and spoonfuls of ricotta. Add grated pecorino romano, eat!