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Friday, December 19, 2014

Rigatoni Woodsman Style

I've made this twice now and it is so delicious and different. If your a mushroom lover you will want to give this a try! I got this recipe over @ Lidia's Italy blog. That's Lidia Bastianich from PBS. She has a restaurant here in Pittsburgh but I've never been.  I'm not adding a pic, I forgot to take one and my pics are never lovely like so many other blogs are. You'll just have to trust me it's gorgeous!

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. 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. 

Peggy Ann

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