| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Dujour09 |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 2 |
c |
Sliced mixed mushrooms |
| 2 |
tb |
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 -
joecomiskey@netzero.net"
Recipe by: Lidia Bastianich
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