What is there to say about creamy ricotta? It hails from all the way back in the Bronze age, it's used in both desserts and savory meals, and it tops this easy-to-make, easier-to-love pasta with aplomb. But it's not the only delight in this dish: the Parmesan sauce is decadent and melds perfectly with the tart tomatoes and rich mushrooms. Crispy onions bring the crunch, but nothing tops the ricotta (literally and figuratively!) You'll be adding dollops to all your plates of pasta from now on.
Add pasta to boiling water and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until lightly browned, 4-5 minutes.
Add garlic and tomatoes and stir occasionally until tomatoes are blistered, 1-2 minutes.
Make the Sauce
Add white wine to pan and cook until almost completely evaporated, 1 minute.
Add reserved pasta cooking water and cream and stir occasionally until slightly thickened, 2-3 minutes.
Stir in Parmesan, then stir occasionally until incorporated, 1-2 minutes.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper
Finish the Dish
Stir pasta into sauce.
Plate dish as pictured on front of card, garnishing with crispy onions and ricotta. Bon appétit!