Recipe - Creamy Peppery Pasta Sauce

2 tablespoon Olive oil
1 cup Chopped Onion
3 md Minced Garlic Cloves
28 ounce Canned Whole Tomatoes
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Chopped Fresh Basil Leaves
Or:
1 teaspoon Dried Basil
One half teaspoon Dried Rosemary
One fourth teaspoon Salt
1/3 cup Ricotta Cheese (See Note)
1/3 cup Plain Yogurt (See Note)

We like this piquant tomato sauce, which is easy on the calories, but if
you are in the mood to indulge, try cream in place of the ricotta and
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, One half 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. NOTE: Lowfat ricotta and
yogurt can be used.