Free Recipe Spaghetti with Tomato Ricotta Sauce
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Spaghetti with Tomato Ricotta Sauce Recipe
4 tb Oilive oil
1 md Onion finely chopped
3 Cloves garlic minced
3/4 lb Firm fresh mushrooms
28 oz Can peeled tomatoes drained;
-and coarsely chopped
15 oz Container part-skim ricotta
1/2 c Tightly packed Italian
-parsley; finely chopped
1/2 c Tightly packed fresh basil
-leaves; finely chopped
Salt
Ground black
1 lb Spaghetti
1/2 c Freshly grated Parmesan
Spaghetti with Tomato Ricotta Sauce Preparation
Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty sauce. In a large saucepan heat the olive oil. Add the onion and garlic and saute over low heat, covered until soft. Wipe the mushrooms clean with a damp paper towel and slice thin. Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute. Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more. Stir in the ricotta, parsley, basil and salt and pepper. Meanwhile, bring 5 quarts of water to rolling in a large covered pot. Add 2 tablespoons salt and all the pasta at once; stir well. Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite. Pour into a colander and shake vigorously to drain. Toss with the hot sauce and season the pasta to taste with salt and pepper. Serve with parmesan cheese Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 10, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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