Spaghetti with Tomato Ricotta Sauce

Directions

In a large saucepan heat the olive oil.

Add the onion and garlic and sauté 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.