2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 yellow onion, minced
Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
Pinch crushed red pepper
3 ounces pepperoni, sliced 1/8-inch thick, minced
One 28-ounce can chopped San Marzano tomatoes
10 fresh basil leaves
2 cups chicken broth
1 cup half-and-half
Kosher salt and freshly cracked black pepper
1/2 cup quick-cooking polenta
1/2 cup freshly grated Parmesan
4 large eggs
4 to 6 tablespoons fresh whole milk (or sheep's milk) ricotta, for garnish
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