| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Dujour09 | 6 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1/2 | c | Chopped onions |
| 2 | c | Sliced mixed mushrooms |
| 2 | T | Unsalted butter |
| 1 | c | Canned Italian peeled |
| tomatoes crushed | ||
| 1/2 | c | Fresh ricotta cheese |
| 1 | c | Cooked fresh peas, or frozen |
| 1 | c | Half-and-half |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | lb | Rigatoni |
| 1 | c | Freshly-grated |
| Parmigiano-Reggiano | ||
| cheese |
INSTRUCTIONS
In a large non reactive saucepan, heat the oil. Add the onions and cook over moderate heat until wilted. Add the mushrooms and butter and cook for 3 minutes. Add the tomatoes and simmer gently until thick, about 10 minutes. Add 1/4 cup of the ricotta to the sauce and mix well, then add the peas and half-and-half and boil lightly for 4 minutes. Season with salt and pepper. Cook the 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 the Parmigiano-Reggiano and the remaining 1/4 cup ricotta and serve. This recipe yields 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - [email protected]" Recipe by: Lidia Bastianich Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 201
Total Fat: 22.8g
Cholesterol: 47.5mg
Sodium: 889.4mg
Potassium: 334mg
Carbohydrates: 18.1g
Fiber: 3.2g
Sugar: 6.7g
Protein: 19.3g