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Rigatoni in a Woodman Sauce

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Lidia's
Italian-American
Kitchen

Friday, November 10, 2006

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Mushrooms
Alie Kruse-Kolk
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Rigatoni in a Woodman Sauce
Lidia Bastianich
Great Women Chefs
by Julie Stillman, 1996, Turner Publishing Co.

Out of Print, Used & Rare

“She is widely considered to be the doyenne of Italian cuisine in the United
States. As chef and co-owner of three New York restaurants, a cookbook writer,
and food historian, Lidia Bastianich has been instrumental in bringing
authentic Italian cooking to the American public. She has had a long-standing
love affair with food…”

Serves 6

3 tablespoons olive oil
1/2 cup chopped onion
1/4 pound sweet Italian sausage, removed from casing
2 tablespoons unsalted butter
2 cups sliced mushrooms, mixed varieties
1 cup canned, peeled Italian tomatoes, crushed
1/2 cup fresh ricotta cheese
1 cup cooked fresh peas, or frozen
1 cup half-and-half
Salt and freshly ground black pepper
1 pound rigatoni
1 cup freshly grated Parmigiano-Reggiano
 

In a large nonreactive saucepan, heat oil over moderate heat. Add onions and cook until soft, about 3 minutes. Add sausage and cook, stirring, for 10 minutes. Drain the fat from the pan. Add butter and mushrooms and cook for 3 minutes. Add tomatoes and simmer gently until thick, about 10 minutes. Add 1/4 cup of ricotta to the sauce and mix well, then add peas and half-and-half. Boil lightly until thick and creamy, about 4 minutes. Season with salt and pepper to taste.
Cook 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 Parmigiano-Reggiano and the remaining 1/4 cup ricotta.
 

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