Ingredients:
3 tablespoons olive oil
1/2 cup chopped onions
1/4 lb sweet Italian sausage links, casing removed
2 cups sliced mushrooms
2 tablespoons unsalted butter
1 cup canned tomatoes, crushed
1/2 cup ricotta cheese
1 cup cooked fresh peas or 1 cup thawed frozen peas
1 cup half-and-half or 1 cup light cream
salt and pepper
1 lb cooked rigatoni pasta
1 cup freshly grated parmesan cheese
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 45 min.