Last night, I felt like cooking something new and different. I grabbed a random cookbook and opened a random page and made dinner. Here is what happened. It was a huge success and hit with the family.
Rigatoni in Woodsman’s Sauce
3 Tbs olive oil
½ cup onions, chopped
¼ lb sweet Italian sausage, casing removed
2 cups sliced mushrooms
2 Tbs unsalted butter
1 cup canned tomatoes, crushed
½ cup ricotta cheese
1 cup frozen peas, thawed
1 cup half and half
1 lb rigatoni pasta
1 cup freshly grated Parmesan
Heat the oil in a large saucepan. Add the onions and cook until wilted. Add the onions and cook until wilted. Then 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 gently until thick (another 10 minutes).
Add 1/4 cup ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes.
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.