Rigatoni Woodsman-Style
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- salt
- 1⁄4 cup extra-virgin olive oil
- 1 large onion, diced (about 1 1/4 c.)
- 1⁄2 lb sweet Italian sausage, preferably without fennel seeds
- 1 lb assorted mushroom, sliced thin (about 5 cups)
- 1 cup diced tomato (fresh or canned drained)
- 1 cup fresh peas or 1 cup frozen peas, defrosted and drained
- freshly ground black pepper
- 1 1⁄2 1 1/2 cups vegetable stock or 1 1/2 cups pasta cooking water
- 1⁄2 cup heavy cream
- 1 cup fresh ricotta cheese (or packaged whole-milk ricotta cheese)
- 1 cup freshly grated parmigiano-reggiano cheese, plus more
directions
- Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
- Heat the oil in a large skillet over medium heat; toss in the onion; cook/stirring, until wilted, about 4 minutes.
- Crumble the sausage into the skillet and stir, breaking up the sausage into small pieces as you do, until the sausage is lightly browned, about 5 minutes.
- Stir about half the mushrooms into the sausage mixture; add the remaining mushrooms as those in the pan wilt, making room for more.
- Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes.
- If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown.
- Pour the tomatoes into the skillet, stir in the peas, and bring to a boil.
- Decrease heat so the sauce is at a lively simmer; season lightly with salt and pepper, and cook a minute or two.
- Stir in the stock and bring to a boil; cook until the sauce is lightly reduced and is perking like a little volcano, about 5 minutes.
- Pour in the cream and bring to a boil; spoon the ricotta into the sauce and stir gently to mix.
- If the skillet is large enough to hold the sauce and the pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce.
- Remove from the heat and stir in 1 cup of grated cheese.
- Check the seasonings, adding salt and pepper if needed.
- Spoon the rigatoni into warm bowls and serve immediately, passing additional cheese separately if you like.
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