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Fusilli With Mushroom Ragu And Basket Ricotta (VEGETARIAN!)

INGREDIENTS
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
salt
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!!!

Comments

  1. physioprof says

    The mushroom ragu sauce tasted fucken delicious even without the ricotta, and you could leave off the grated parm. That would make it vegan.

  2. says

    :). Thanks for the responses! It’s true. But real vegan recipes, focused on developing rich flavors rather than leaving things out, are an artistic challenge and a good and necessary thing. I’m confident you could do them.

    But I will try the vegan version of the sauce, thanks.

  3. geocatherder says

    At last! A recipe that even I, the cooking-challenged, could reproduce. Grazie!

  4. dysomniak says

    @SC I’m told that the tofutti vegan ricotta is excellent (but I haven’t been able to find it in any local shops), and I know there some delicious vegan parms out there. If I can track down the ricotta I’ll definitely give this recipe a shot.

  5. says

    @SC I’m told that the tofutti vegan ricotta is excellent (but I haven’t been able to find it in any local shops), and I know there some delicious vegan parms out there. If I can track down the ricotta I’ll definitely give this recipe a shot.

    Ooh! I’ve been having a hell of a time finding the vegan parm, and didn’t even know about the ricotta. I’ll be on the lookout. Thanks!

  6. dysomniak says

    Vegan Essentials has it, but of course once you add the cold pack bag and 2-day express shipping you’re paying about $25 for the stuff. Might be worth making a big order if you have trouble finding vegan products where you live.

  7. Sheila G says

    Forgot to buy ricotta so left that out. Used baby Portobello mushrooms; added one small diced zucchini with the mushrooms. Proceeded as directed; delicious!

  8. Cunning Pam says

    Made this tonight, and it was indeed delicious. I did add five cloves of garlic, though, and will probably add more next time. It was a bit on the bland side tonight, so there’s definitely room for more garlic.

    It also makes a metric shitte tonne of food, we’ll be eating this for the next three days!

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