Peel the garlic, wash the parsley and mince them separately. In a saucepan heat some oil with the butter and the garlic and fry until soft; add the milk and season with salt, pepper and the red chilli. Heat this mixture without bringing it to a boil; remove it from the heat, add the ricotta, 2 tbsp of Parmesan cheese and stir until thoroughly blended into a smooth cream.Put it on a low heat, heat it slightly and stir with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling salted water. Drain it al dente and add it to the ricotta sauce. Sprinkle the remaining Parmesan cheese and the chopped parsley and serve immediately.