Spring Pasta with Chilli, Tomato and Ricotta

A different napoli sauce - made with diced onion and a whole garlic
glove sauted until soft then covered with passata, a little sugar, s&p
and a big hit of chilli flakes. Simmered for about 20 mins, then
blended to a smooth sauce (garlic removed) and softened with milk
(could have been cream but I didnt have any)

Tossed through the spirals and garnished with fresh dobs of ricotta
and some fine lemon zest.