Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 c Sliced mixed mushrooms
- 1 c Canned Italian peeled
- 1/2 c Fresh ricotta cheese
- 1 c Cooked fresh peas; or frozen
- 1 lb Rigatoni
- 1 c Freshly-grated
- 1/2 c Chopped onions
- Freshly-ground black pepper;
- 3 tb Olive oil
- Salt; to taste
- 2 tb Unsalted butter
- 1 c Half-and-half
Preparation
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 Converted by MM_Buster v2.0l.
