The theme for this recipe swap was Italian. I knew SP would be thrilled when I ended up with a recipe for What I Had in the House Pasta from Ellie. He's told me many times in the 10 years we've been together that he'd happily eat pasta and sauce for dinner once a week, minimum.
This was a great variation to the sauce SP usually makes, subbing shallots for the onions he uses. I subbed a large can of crushed tomatoes for the jarred marinara in the original recipe and served the ricotta on top for us to mix in as we ate, but left the recipe otherwise unchanged. It was a delicious, easy meal, especially since I made the sauce in the morning before work so all I had to do was cook the pasta when I got home.
What I Had in the House Pasta
Slightly Modified from The Wanna Be Cook
1 lb pasta
1 28-ounce can crushed tomatoes
2 tablespoons extra virgin olive oil
6 button mushrooms, quartered
1 cup shallots, minced
1/2 cup ricotta cheese
2 cloves garlic, minced
Salt and pepper
Grated Parmesan
Prepare pasta according to directions and set aside.
Heat olive oil in a large pot over medium heat. Add shallots and garlic and saute under tender, about 5 minutes. Add mushrooms and cook for 3-4 minutes. Season with salt and pepper to taste. Add crushed tomatoes. Mix well and simmer for 4 minutes.
Put pasta in bowls and top with sauce, a dollop of ricotta and grated Parmesan.
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