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Home -> Ethnic -> Europe
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. olive oil 1/2 cup chopped onions 1/4 pound sweet Italian sausage, removed from casing 2 cups sliced fresh mushrooms 2 tbsp. unsalted butter 1 cup canned Italian style crushed tomatoes 1/2 cup fresh ricotta cheese, divided 1 cup cooked fresh or frozen peas 1 cup half and half 1/2 tsp. salt 1/2 tsp. pepper 1 pound uncooked rigatoni pasta 1 cup grated Parmesan cheese
Directions
Heat the oil in a large saucepan over medium heat. Add onions and cook about 5 minutes, stirring frequently, until tender. Add sausage and cook, stirring frequently, 10 minutes. Drain fat from the pan. Add mushrooms and butter. Cook 3 minutes, stirring occasionally. Add tomatoes and simmer 10 minutes until sauce is thickened. Stir in 1/4 cup ricotta cheese, peas, half and half, salt and pepper. Simmer 5 minutes. Meanwhile, cook pasta in a large pot of boiling salted water until just done. Drain pasta well and add to sauce. Mix well over low heat. Fold in the Parmesan and remaining 1/4 cup ricotta cheese. Serve immediately.
Serves 6.
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