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Rigatoni in Woodsman's Sauce image

My husband loves this dish. From Lidia Bastianich, one of my favorite Italian chefs. You won't have any leftovers of this dish. Great on a cold night.

Provided by P48422

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1/2 cup chopped onion
1/4 lb sweet Italian sausage link, casing removed
2 cups sliced mushrooms
2 tablespoons unsalted butter
1 cup canned tomato, crushed
1/2 cup ricotta cheese
1 cup cooked fresh peas or 1 cup thawed frozen peas
1 cup half-and-half or 1 cup light cream
salt and pepper
1 lb cooked rigatoni pasta
1 cup freshly grated parmesan cheese


  • Heat the oil in a large saucepan.
  • Add the onions and cook until wilted.
  • Add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).
  • Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.
  • Add the tomatoes and simmer genly until thick (another 10 minutes).
  • Add 1/4 c.
  • ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes or so.
  • Season to taste with salt and pepper.
  • Pour the sauce over the cooked rigatoni and mix well over low heat.
  • Fold in the remaining ricotta, the parmesan cheese and serve.

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