Rigatoni In Woodsmans Sauce Recipes

RIGATONI IN WOODSMAN'S SAUCE

Steps:

• Heat the oil in a large saucepan.
• Add the onions and cook until wilted.
• Add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).
• Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.
• Add the tomatoes and simmer genly until thick (another 10 minutes).
• Add 1/4 c.
• ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes or so.
• Season to taste with salt and pepper.
• Pour the sauce over the cooked rigatoni and mix well over low heat.
• Fold in the remaining ricotta, the parmesan cheese and serve.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

RIGATONI WOODSMAN-STYLE

Steps:

• Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
• Heat the oil in a large skillet over medium heat; toss in the onion; cook/stirring, until wilted, about 4 minutes.
• Crumble the sausage into the skillet and stir, breaking up the sausage into small pieces as you do, until the sausage is lightly browned, about 5 minutes.
• Stir about half the mushrooms into the sausage mixture; add the remaining mushrooms as those in the pan wilt, making room for more.
• Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes.
• If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown.
• Pour the tomatoes into the skillet, stir in the peas, and bring to a boil.
• Decrease heat so the sauce is at a lively simmer; season lightly with salt and pepper, and cook a minute or two.
• Stir in the stock and bring to a boil; cook until the sauce is lightly reduced and is perking like a little volcano, about 5 minutes.
• Pour in the cream and bring to a boil; spoon the ricotta into the sauce and stir gently to mix.
• If the skillet is large enough to hold the sauce and the pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce.
• Remove from the heat and stir in 1 cup of grated cheese.
• Check the seasonings, adding salt and pepper if needed.
• Spoon the rigatoni into warm bowls and serve immediately, passing additional cheese separately if you like.