Rigatoni in Woodsman's Sauce Recipe #49036
My husband loves this dish. From Lidia Bastianich, one of my favorite Italian chefs. You won't have any leftovers of this dish. Great on a cold night.
by P4
45 min | 10 min prep
SERVES 4 -6
- 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
- Heat the oil in a large saucepan.
- Add the onions and cook until wilted.
- Add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).
- Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.
- Add the tomatoes and simmer genly until thick (another 10 minutes).
- Add 1/4 c.
- ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes or so.
- Season to taste with salt and pepper.
- Pour the sauce over the cooked rigatoni and mix well over low heat.
- Fold in the remaining ricotta, the parmesan cheese and serve.
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5 stars