Rigatoni in Woodsman's Sauce

Ingredients

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1/4 lb sweet Italian sausage link, casing removed
• 2 cups sliced mushrooms
• 2 tablespoons unsalted butter
• 1 cup canned tomato, crushed
• 1/2 cup ricotta cheese
• 1 cup cooked fresh peas or thawed frozen peas
• 1 cup half-and-half or light cream
• salt and pepper
• 1 lb cooked rigatoni pasta
• 1 cup freshly grated parmesan cheese

Directions

1. 1

   Heat the oil in a large saucepan.

2. 2

   Add the onions and cook until wilted.

3. 3

   Add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).

4. 4

   Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.

5. 5

   Add the tomatoes and simmer genly until thick (another 10 minutes).

6. 6

   Add 1/4 c.

7. 7

   ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes or so.

8. 8

   Season to taste with salt and pepper.

9. 9

   Pour the sauce over the cooked rigatoni and mix well over low heat.

10. 10

    Fold in the remaining ricotta, the parmesan cheese and serve.