Rigatoni Woodsman-Style

Name: Rigatoni Woodsman-Style
Yield: makes 6 servings
Ingredients: Salt; 1/4 cup extra-virgin olive oil; 1 large onion, diced (about 1 1/4 cups); 1/2 pound sweet Italian sausages, preferably without fennel seeds; 1 pound assorted mushrooms, trimmed, cleaned, sliced thin (about 5 cups); 1 cup peeled, seeded, and diced fresh tomatoes (see page 9), or 1 cup seeded and diced drained canned Italian plum tomatoes; 1 1/2 pounds fresh peas, shelled (about 1 cup), or 1 cup frozen peas, defrosted and drained; Freshly ground black pepper 1 1/2 cups Chicken Stock (page 74), Vegetable Stock (page 76), or 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

December 9, 2011

The “riga” in “rigatoni” means “stripe.” It is those stripes and rigatoni’s wide, hollow shape that make them perfect for a chunky sauce like this one. You can make the sauce a day or so in advance; just don’t add the ricotta and grated cheese until the last minute.

Recipe notes

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