Try this Rigatoni Alla Boscaiola - (Rigatoni in a Woodman Sauce) recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 6 servings | ||
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Calories: 834 | ||
Calories from Fat: 545 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.5g | 81 % | |
Saturated Fat 36.3g | 181 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 226.4mg | 70 % | |
Sodium 164.5mg | 6 % | |
Potassium 553.7mg | 15 % | |
Total Carbohydrate 55.4g | 16 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 55.1g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 834
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