Rigatoni alla boscaiola - (rigatoni in a woodman sauce)

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
½ cup Chopped onions
2 cups Sliced mixed mushrooms
2 tablespoons Unsalted butter
1 cup Canned Italian peeled tomatoes; crushed
½ cup Fresh ricotta cheese
1 cup Cooked fresh peas; or frozen
1 cup Half-and-half
Salt; to taste
Freshly-ground black pepper; to taste
1 pounds Rigatoni
1 cup Freshly-grated Parmigiano-Reggiano cheese

Directions

In a large non reactive saucepan, heat the oil. Add the onions and cook over moderate heat until wilted. Add the mushrooms and butter and cook for 3 minutes. Add the tomatoes and simmer gently until thick, about 10 minutes. Add ¼ cup of the ricotta to the sauce and mix well, then add the peas and half-and-half and boil lightly for 4 minutes. Season with salt and pepper. Cook the rigatoni in a large pot of boiling salted water until al dente. Drain well. Add the pasta to the sauce and mix well over low heat.

Fold in the Parmigiano-Reggiano and the remaining ¼ cup ricotta and serve. This recipe yields 6 servings.

Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Lidia Bastianich

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