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
Converted by MM_Buster v2.0l.