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2 tablespoons Olive oil
1 cup Chopped Onion 3 medium Minced Garlic Cloves 28 ounces Canned Whole Tomatoes 2 teaspoons Tabasco Pepper Sauce 1 tablespoon Chopped Fresh Basil Leaves or 1 teaspoon Dried Basil 1/2 teaspoon Dried Rosemary 1/4 teaspoon Salt 1/3 cup Ricotta Cheese 1/3 cup Plain Yogurt In a large saucepan, heat the oil and saute the onion and garlic until soft, about 5 minutes. Chop the tomatoes, reserving the liquid. Add the tomatoes, 1/2 cup of the reserved liquid, and the Tabasco sauce, basil, rosemary, and salt to the saucepan and mix well. Simmer, uncovered, for 30 minutes, adding more of the tomato liquid if the sauce is too thick. In a food processor or blender, process the ricotta cheese and yogurt until smooth. Stir the mixture into the tomato sauce and heat without allowing it to come to a boil. The sauce may look slightly grainy, but appears smooth when it is added to hot pasta
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