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In large non-reactive saucepan, heat oil. Add onions and cook over medium heat until wilted.
Remove sausage from casings and crumble. Add to onions in saucepan and cook for 10 minutes while stirring well. Drain all fat from pan.
Add mushrooms and butter and cook for 3 minutes.
Add tomatoes and simmer gently until thick, about 10 minutes.
Add 1/4 cup of the Ricotta and mix well. Then add peas and half-and-half; boil lightly for 4 minutes. Season to taste with salt and pepper.
Cook rigatoni in a large pot of boiling water. Drain well. Add the pasta to the sauce and mix well over a low heat. Fold in the remaining ricotta and Parmigiano.
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mermaiden 4 years agoStart cooking pasta before sauce is done to save time. Use Parmesan Cheese if you do not have the real Parmigiano-Reggano. [I posted this recipe.]