4 tbsp. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
3/4 lb. firm fresh mushrooms
1 (28 oz.) can peeled tomatoes, drained, and coarsely chopped
1 (15 oz.) container part-skim ricotta
1/2 cup tightly packed Italian parsley, finely chopped
1/2 cup tightly packed fresh basil leaves, finely chopped
salt
black pepper, freshly ground
1 lb. spaghetti
1/2 cup Parmesan, freshly grated

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 they 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.

Serving Size: 4