Rigatoni Woodsman Style Recipe

Name: Rigatoni Woodsman Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt, plus more for pasta pot; 1 pound rigatoni; 3 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 1 pound sweet Italian sausage without fennel seeds, removed from casing; 1 pound mixed fresh mushrooms (button, cremini, shiitake, oyster), thickly sliced; 6 fresh sage leaves; 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 cup frozen peas; 1 bunch scallions, chopped; 1/2 cup heavy cream; 1 cup grated Grana Padano or Parmigiano-Reggiano

Servings: persons

1 teaspoon kosher salt, plus more for pasta pot
1 pound rigatoni
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound sweet Italian sausage without fennel seeds, removed from casing
1 pound mixed fresh mushrooms (button, cremini, shiitake, oyster), thickly sliced
6 fresh sage leaves
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
1 cup frozen peas
1 bunch scallions, chopped
1/2 cup heavy cream
1 cup grated Grana Padano or Parmigiano-Reggiano

1
Bring a large pot of salted water to boil for pasta.
2
Slip the rigatoni into the pasta water, and cook until al dente.
3
Heat the olive oil in a large skillet over medium heat.
4
Add the onion, and cook until softened, about 4 minutes.
5
Add the sausage, and cook, crumbling with a wooden spoon, until the sausage is no longer pink, about 4 minutes.
6
Add the mushrooms, then cover, and cook until the mushrooms release their juices, about 2 minutes.
7
Uncover, and add the sage and tomatoes.
8
Bring to a simmer, slosh out the tomato can with 1 cup pasta cooking water, and add it to the sauce, along with the salt.
9
Bring the sauce to a simmer, and cook, uncovered, until thickened, about 10 minutes.
10
Once the sauce is thickened, toss in the peas and scallions.
11
Cook until the scallions wilt, about 2 minutes.
12
Pour 1 cup pasta water and the heavy cream into the sauce.
13
Bring to a boil, and cook until thickened, about 2 minutes.
14
When it is cooked, remove the pasta with a spider and add directly to the sauce, tossing until the pasta is coated.
15
Remove from heat, and sprinkle with the grated cheese.
16
Toss again, and serve immediately.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon kosher salt, plus more for pasta pot, 1 pound rigatoni, 3 tablespoons extra-virgin olive oil, 1 medium onion, chopped, and more.

Yes, Rigatoni Woodsman Style falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni Woodsman Style

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