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La Belle Cuisine
in a Woodman Sauce
Great Women Chefs
by Julie Stillman, 1996, Turner Publishing Co.
is widely considered to be the doyenne of Italian cuisine in the
States. As chef and co-owner of three New York restaurants, a
and food historian, Lidia Bastianich has been instru-
authentic Italian cooking to the American public.
love affair with food…”
tablespoons olive oil
cup chopped onion
pound sweet Italian sausage,
removed from casing
tablespoons unsalted butter
cups sliced mushrooms,
cup canned, peeled Italian
cup fresh ricotta cheese
cup cooked fresh peas, or frozen
and freshly ground black pepper
cup freshly grated Parmigiano-Reggiano
a large nonreactive saucepan, heat oil over moderate heat. Add onions
cook until soft, about 3 minutes. Add sausage and cook, stirring, for
minutes. Drain the fat from the pan. Add butter and mushrooms and
3 minutes. Add tomatoes and simmer gently until thick, about
Add 1/4 cup of ricotta to the sauce and mix well, then add
half-and-half. Boil lightly until thick and creamy, about 4
Season with salt and pepper to taste.
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.
More from Lidia Bastianich:
Fresh Egg Pasta
Pasta with Fresh Basil and Mozzarella -
Hot and Cold
Ricotta Gnocchi with Contessa Sauce
Scampi Appetizer "Alla Buonavia"
Index - Pasta Recipe Archives
Daily Recipe Index
Recipe Archives Index