Rigatoni Alla Boscaiola - (Rigatoni in a Woodman Sauce)

Categories: Dujour09

Serves: 6 servings

Ingredients:

3 tb Olive oil
1/2 c Chopped onions
2 c Sliced mixed mushrooms
2 tb Unsalted butter
1 c Canned Italian peeled
-tomatoes; crushed
1/2 c Fresh ricotta cheese
1 c Cooked fresh peas; or frozen
1 c Half-and-half
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb Rigatoni
1 c Freshly-grated
-Parmigiano-Reggiano cheese

Instructions:
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 1/4 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 1/4 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@netzero.net"

Recipe by: Lidia Bastianich

Converted by MM_Buster v2.0l.

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