Rigatoni Woodsman
Style
Rigatoni alla Boscaiola
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound sweet Italian sausage, without fennel seeds, removed from casing
1 pound mixed mushrooms, (button, cremini, shiitake, oyster) thickly sliced
6 fresh sage leaves
1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
1 teaspoon kosher salt
1 pound rigatoni
1 cup frozen peas
1 bunch scallions , chopped
½ cup heavy cream
1 cup grated Grana Padano or Parmiggiano-Reggiano
1 medium onion, chopped
1 pound sweet Italian sausage, without fennel seeds, removed from casing
1 pound mixed mushrooms, (button, cremini, shiitake, oyster) thickly sliced
6 fresh sage leaves
1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
1 teaspoon kosher salt
1 pound rigatoni
1 cup frozen peas
1 bunch scallions , chopped
½ cup heavy cream
1 cup grated Grana Padano or Parmiggiano-Reggiano
1. Bring a large pot of salted
water to boil for pasta. In a large skillet, heat olive oil over medium heat.
Add onion and cooked until onion is softened, about 4 minutes. Add sausage and
cook and crumble with a wooden spoon until sausage is no longer pink, about 4
minutes.
2. Add mushrooms, cover and cook until mushrooms release their juices, about 2 minutes. Uncover, add the sage and tomatoes. Bring to a simmer, slosh out the tomato can with 1 cup pasta cooking water and season with the salt. Bring the sauce to a simmer and cook uncovered, until thickened, about 10 minutes.
3. Once the sauce is thickened, add the peas and scallions. Cook until scallions wilt, about 2 minutes. Add 1 cup pasta water and the heavy cream. Bring to a boil and cook until thickened, about 2 minutes.
4. Meanwhile, add the rigatoni to the pasta water and cook until al dente. Remove pasta with a spider and add directly to the sauce, cook and toss until the pasta is coated with the sauce. Off heat, sprinkle with the grated cheese and toss again. Serve immediately.
2. Add mushrooms, cover and cook until mushrooms release their juices, about 2 minutes. Uncover, add the sage and tomatoes. Bring to a simmer, slosh out the tomato can with 1 cup pasta cooking water and season with the salt. Bring the sauce to a simmer and cook uncovered, until thickened, about 10 minutes.
3. Once the sauce is thickened, add the peas and scallions. Cook until scallions wilt, about 2 minutes. Add 1 cup pasta water and the heavy cream. Bring to a boil and cook until thickened, about 2 minutes.
4. Meanwhile, add the rigatoni to the pasta water and cook until al dente. Remove pasta with a spider and add directly to the sauce, cook and toss until the pasta is coated with the sauce. Off heat, sprinkle with the grated cheese and toss again. Serve immediately.
Enjoy!
Peggy Ann
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