Rigatoni Woodsman Style

Name: Rigatoni Woodsman Style
Yield: serves 6
Ingredients: 1 teaspoon kosher salt, plus more for pasta pot; 1 pound rigatoni; 3 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 1 pound sweet Italian sausage without fennel seeds, removed from casing; 1 pound mixed fresh mushrooms (button, cremini, shiitake, oyster), thickly sliced; 6 fresh sage leaves; 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 cup frozen peas; 1 bunch scallions, chopped; 1/2 cup heavy cream; 1 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

This is a recipe that everybody loves, easy to make and exemplary of Italian home cooking. Its roots are most likely somewhere with the shepherd community of the Apennines. Traditionally, it includes pasta, ricotta, and some meat in a casing, like sausage or salami. The other ingredients are delicious contemporary additions.

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