Note: I don't have the rights to this essential vegetarian cookbook. Unfortunately, at the time of writing, it is out of print. Please check the Amazon.com listing to see if you can get your own copy.
Fortunately, Martha Rose Shulman has her website discussing her cookbooks which I strongly recommend you visit. Contact her through the information given there if you would like to use her recipes for commercial purposes.
"You can use any kind of pasta for this dish. I like green fettucine only because it looks so pretty against the light orange sauce."
Start the pasta cooking. Blend ricotta, garlic, and tomatoes in the blender. You have to heat these blend very carefully to avoid curdled cheese sauce! Sometimes I just do it for a few moments in the microwave. Experiment and see what works for you. Mix the sauce with the pinches of cinnamon, nutmeg, cayenne, and black pepper. Serve over the hot pasta, and top with Parmesan.
4 servings. Sometimes I make only half as much pasta, and I refrigerate the leftover sauce for a quick lunch for two on another day. It works well on many different kinds of pasta, but I'm particularly fond of it over thin spaghetti.
