Best 3 Rigatoni Woodsman Style Recipes

PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE

Steps:

• Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
• Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
• Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
• Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.

RIGATONI IN WOODSMAN'S SAUCE

Steps:

• 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.

RIGATONI WOODSMAN-STYLE

Steps:

• Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
• Heat the oil in a large skillet over medium heat; toss in the onion; cook/stirring, until wilted, about 4 minutes.
• Crumble the sausage into the skillet and stir, breaking up the sausage into small pieces as you do, until the sausage is lightly browned, about 5 minutes.
• Stir about half the mushrooms into the sausage mixture; add the remaining mushrooms as those in the pan wilt, making room for more.
• Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes.
• If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown.
• Pour the tomatoes into the skillet, stir in the peas, and bring to a boil.
• Decrease heat so the sauce is at a lively simmer; season lightly with salt and pepper, and cook a minute or two.
• Stir in the stock and bring to a boil; cook until the sauce is lightly reduced and is perking like a little volcano, about 5 minutes.
• Pour in the cream and bring to a boil; spoon the ricotta into the sauce and stir gently to mix.
• If the skillet is large enough to hold the sauce and the pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce.
• Remove from the heat and stir in 1 cup of grated cheese.
• Check the seasonings, adding salt and pepper if needed.
• Spoon the rigatoni into warm bowls and serve immediately, passing additional cheese separately if you like.