one pound garganelli pasta
one large can crushed san marzano tomatoes
salt and pepper
crushed red pepper
half cup diced white onion
three diced garlic cloves
one cup dry white wine
twelve ounces ricotta cheese
two tablespoons chopped flat parsley
pecorino di moliterno for grating on top
Sautee onions with dried thyme, fresh-ground black pepper, and crushed red pepper until starting to get translucent.
Add the garlic and continue to sautee until the onions and garlic are nice and soft.
Deglaze with the white wine and turn up the heat to boil off all the EtOH.
Add the tomatoes, stir well, turn heat to low, and simmer with the lid on, for at least 45 minutes. When the sauce is almost done, boil the pasta in salty water until it is molto al dente, drain, and reserve about one cup of the pasta water.
Add one ladle of pasta water to the sauce and stir well, continuing to simmer for a minute or two.
Add the pasta and chopped parsley to the sauce, stir well, and continue to cook for a minute or two. Then turn off the heat, add the ricotta cheese, and stir well to incorporate. Cover and allow to rest for a minute or two.
Plate and grate!!!!1!11!!!