Fusilli With Mushroom Ragu And Basket Ricotta (VEGETARIAN!)

one pound fusilli
one pound mushrooms, roughly diced
one small/medium white onion, diced
one large and one small can crushed San Marzanos
one half cup Templeton’s rye
one basket ricotta (about three fourths pound)
chopped basil
dried thyme, oregano, basil
crushed red pepper flakes
fresh-ground black pepper
olive oil
parmigiano reggiano for grating

Sautee the onions with the dried herbs, cracked black, and red pepper, until they are nice and soft.

Throw in the mushrooms and continue to sautee until they stop giving off liquid.

Deglaze with the rye, and then take a nice bigge fucken swigge from the bottle.

Add the tomatoes and a good handful of basil, bring to a boil, then turn down to a low simmer and cook covered for about a half hour or forty five minutes, stirring occasionally, and salting to taste.

Here’s the basket ricotta. I had to taste a few spoonfuls to make sure it was safe to eat.

Sauce is pretty close to done. When it gets to this point, go ahead and boil the pasta very, very molto al dente in salty water, add about one cup of the pasta water to the sauce, drain and throw the pasta in the sauce, turning up the heat so it comes to a vigorous simmer.

Finish the pasta until it is al dente, and then turn off the heat.

Dump in the ricotta, and stir well to incorporate fully.

Cover and allow to rest for a minute or two.

Plate, grate, sprinkle, EATTEEE!!!!!!!!1!1!!!111!!!