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 - firstname.lastname@example.org" Recipe by: Lidia Bastianich
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 545 (65%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 834
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