Bring a large pot of salted water to a rolling boil over high heat.

Add the tortiglioni pasta and cook according to package instructions, reducing the cooking time by one minute for al dente.

Once the pasta is ready, reserve 1 cup of the starchy pasta water before draining it in a colander.

In a mixing bowl, combine the ricotta cheese, lemon juice, lemon zest, olive oil, Parmesan cheese, optional white truffle oil, red pepper flakes, salt, and pepper.

Transfer the drained pasta back to the warm pot over low heat and add the ricotta mixture along with ½ cup of the reserved pasta water.

Stir gently to combine, ensuring that every piece of pasta is coated evenly.

Continue to stir over low heat, adding more reserved pasta water as needed to adjust the sauce's consistency.

Serve the pasta in bowls, garnishing with fresh basil leaves and an extra sprinkle of Parmesan cheese.