Mushroom And Gorgonzola Duck With Pasta Rags

1. 1

   1. Pour tomatoes with their juices into a medium sized bowl. Add the chicken broth.

2. 2

   2. Heat the oil in a large nonstick pan over medium heat. Add the shallot and cook just until it begins to brown, about 5 minutes. Stir in the mushrooms and sprinkle with the salt, black pepper and red pepper flakes. Cook until the mushrooms are tender, about 3-5 minutes.

3. 3

   3. Add the duck to the pan, stirring to combine with the mushrooms. Scatter the pasta over the meat but do not stir. Pour the diced tomato mixture and heavy cream over pasta. Bring just to a boil and cover. Reduce the heat to medium low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

4. 4

   4. Remove the pan from the heat and stir in the 1/2 cup of Gorgonzola cheese. Dot with tablespoons of the ricotta and sprinkle with the remaining gorgonzola, cover and let stand off heat for 5 minutes. Sprinkle with basil.

* Per serving · 4 servings · Values may vary.