Rigatoni in Woodsman’s Sauce

Directions

1Heat the oil in a large saucepan. Add the onions and cook until wilted. Add the onions and cook until wilted. Then add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).

2Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.

3Add the tomatoes and simmer gently until thick (another 10 minutes).

4Add 1/4 cup ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes.

5Season to taste with salt and pepper. Pour the sauce over the cooked rigatoni and mix well over low heat.

6Fold in the remaining ricotta, the Parmesan cheese and serve.