This is a simple and typical Italian pasta dish.
Therefore, I invite you to make it for some celebratory Italian meal.
This recipe is included here because Ralph really wanted to make it and didn't have the opportunity. I am not sure of the origin, because it was in from his handwritten notes. Therefore, I invite you to make it for some celebratory Italian meal. I am sure Ralph would enjoy knowing someone is eating this meal somewhere, sometime!
Ingredients:
- Fresh tomatoes, cut up, with juices, about 2 cups
- several mushrooms, sliced
- 3 - 4 mild Italian sausages, chopped
- 1 chopped onion
- 1/2 cup of fresh peas
- 1-1/2 cups of good chicken stock
- heavy cream (not much)
- 1/3 cup fresh ricotta
- 1 lb. rigatoni pasta
Saute the onion in a little olive oil, add sausages and saute for about 10 minutes. Add the mushrooms, carmelize these together over low heat.
Add some salt ,the peas, tomato sauce, and chicken stock (add the stock gradually). Simmer together to combine the flavors, at the end, add some freshly ground pepper, a touch of heavy cream, and the ricotta cheese.
Meantime, you should be cooking the pasta, a good one made with semolina flour that takes at least 12 - 14 minutes to cook properly. Cook al dente according to the instructions on the package.
Combine the sauce with the cooked pasta. Grated parmigiano cheese on top is mandatory.