GATHER THE GOODS

2 tablepoons unsalted butter, divided

1 tabslepoon olive oil plus more for drizzling

8 ounces pastina

2 cloves garlic, grated

Kosher salt

Freshly cracked black pepper

2 cups tomato sauce

1 1/2 cups chicken or vegetable broth

ricotta salata

pecorino romano

MAKE IT

1. In a medium high sided sauce pan over medium heat, melt 2 tablespoons butter and olive oil. Once butter is melted add pastina and garlic. Cook 1 to 2 minutes until a few pieces of the the pasta begin to get toasty and golden brown. Season with salt and pepper to your liking.

2. Pour in sauce and broth. Bring to a simmer and cook until the pasta absorbs most of the liquid and the mixture is super cream but still loose. It should resemble the texture of risotto.

3. Stir in remaining butter, pecorino and serve with ricotta salata and a drizzle of olive oil.

4. Eat out of the pot!