RIGATONI IN WOODSMAN'S SAUCE
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.
Provided by P48422
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
RIGATONI WOODSMAN-STYLE
Make and share this Rigatoni Woodsman-Style recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
- Heat the oil in a large skillet over medium heat; toss in the onion; cook/stirring, until wilted, about 4 minutes.
- Crumble the sausage into the skillet and stir, breaking up the sausage into small pieces as you do, until the sausage is lightly browned, about 5 minutes.
- Stir about half the mushrooms into the sausage mixture; add the remaining mushrooms as those in the pan wilt, making room for more.
- Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes.
- If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown.
- Pour the tomatoes into the skillet, stir in the peas, and bring to a boil.
- Decrease heat so the sauce is at a lively simmer; season lightly with salt and pepper, and cook a minute or two.
- Stir in the stock and bring to a boil; cook until the sauce is lightly reduced and is perking like a little volcano, about 5 minutes.
- Pour in the cream and bring to a boil; spoon the ricotta into the sauce and stir gently to mix.
- If the skillet is large enough to hold the sauce and the pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce.
- Remove from the heat and stir in 1 cup of grated cheese.
- Check the seasonings, adding salt and pepper if needed.
- Spoon the rigatoni into warm bowls and serve immediately, passing additional cheese separately if you like.
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