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La Belle Cuisine
Rigatoni
in a Woodman Sauce
Lidia Bastianich
Great Women Chefs
by Julie Stillman, 1996, Turner Publishing Co.
 
“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"
Index - Pasta Recipe Archives
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