Tomato Sauce With Ricotta And Herbs, California Style Pasta |
Course : Italian
Source: California Tomato Commission (July 1996)
Serves: 24 |
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Ingredients:
8 cups chopped onions |
2 tablespoons minced garlic |
6 tablespoons olive oil |
9 quarts tomatoes |
6 tablespoons fresh marjoram -- chopped |
4 teaspoons fresh rosemary -- chopped |
1 tablespoon salt |
1 tablespoon sugar |
2 tablespoons black pepper |
3 pounds fettucine -- cooked |
1 1/2 cups ricotta cheese |
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Preparation / Directions:
SautE9 onions and garlic in oil in a large skillet over medium high heat until softened.
Stir in remaining ingredients except ricotta and fettucine. Cook over medium high heat stirring frequently for 10-15 minutes, or until sauce thickens.
Top each serving with 1 oz. (1 Tbsp.) ricotta cheese.
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