Rigatoni Alla Boscaiola - (Rigatoni in a Woodman Sauce)

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1/2 c Onions; chopped
1 c Cooked fresh peas; or frozen
Black Pepper; freshly ground
1 c Freshly-grated
1 c Canned Italian peeled
1 lb Rigatoni
3 tb olive oil
1 c Half-and-half
Salt; to taste
2 tb Unsalted butter
1/2 c Fresh ricotta cheese
2 c Sliced mixed mushrooms

Original recipe makes 6 servings



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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