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Rigatoni in a Woodman Sauce

 

 


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Rigatoni in a Woodman Sauce
Lidia Bastianich
Great Women Chefs
by Julie Stillman, 1996, Turner Publishing Co.

Alibris

“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 instru-
mental 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.


More from Lidia Bastianich:
Fresh Egg Pasta
Pasta with Fresh Basil and Mozzarella -
Hot and Cold

Ricotta Gnocchi with Contessa Sauce
Risotto 101
Scampi Appetizer "Alla Buonavia"


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