yummy ricotta mushroom sausage pasta

Ricotta is by far one of my favourite cheeses to cook with...it makes everything creamy and yummy. 

not that I would really know since I cook for Marco and am pretty much a vegan....but he at everything and says things like "fucking buono"

For Angie

With some water sautè 1/2 onion, 2 or more big mushrooms and 1 tomatoe all chopped

After soft add 1 can of Noccerino pomodore pilati interi and cook with a tablespoon of salt

IN THE MEANTIME....for Marco

Boil water for pasta

Use 2 tablespoons of oil from mushrooms that come packed in oil, we buy the yummiest from Centomo

Heat the oil and brown 1 sausage cut into big chunks, with a little piece of mortadella chopped into teeny pieces and a bit of salt

Cook the pasta until a little more raw then aldente

Add the pasta to the sausage mixture with 1/2 a small tupperware of light ricotta,  grate parmeggiano and salt and a ladel of the sauce mixture.

She eats the sauce mixture (which is damn good) with a fresh bread roll.  He eats the pasta plus a bread roll, plus some of the mushrooms....ya he's a healthy eater.

Also yummy reheated the next day with a few more mushrooms sotto olio.

VARIATION with most of the same ingredients:

Pasta with mushrooms and ricotta

In a pan fry like 6 big fresh sliced mushrooms with water and a thinly sliced onion on low for a long time till soft

FRESH:

Mix the following raw in a big bowl; (in the meantime cook some pasta)

1/2 handfull of chopped rucola

1/4 cup grated parmeggiano

salt

1/2 container of light ricotta

1/2 small tomato chopped

Fry a 1/2 sausage in oil for 2 minutes till brown with  a few tabelspoons of the mushroom and onion mixture

let cool add to fresh ingredients in a bowl then add to al dente pasta