Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.84 Kcal (1770 kJ) | ||
| Calories from fat | 268.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.79g | 46% | |
|---|---|---|---|
| Cholesterol | 64.58mg | 22% | |
| Sodium | 482.98mg | 20% | |
| Potassium | 427.84mg | 9% | |
| Total Carbs | 36.26g | 12% | |
| Sugars | 5.14g | 21% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 19.24g | 38% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 20.4mg | 113% | |
| Calcium | 298.8mg | 30% | |
| Amount Per 100 g | |||
| Calories | 147.14 Kcal (616 kJ) | ||
| Calories from fat | 93.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 46% | |
|---|---|---|---|
| Cholesterol | 22.47mg | 22% | |
| Sodium | 168.06mg | 20% | |
| Potassium | 148.88mg | 9% | |
| Total Carbs | 12.62g | 12% | |
| Sugars | 1.79g | 21% | |
| Dietary Fiber | 1.54g | 18% | |
| Protein | 6.7g | 38% | |
| Vitamin C | 3.3mg | 16% | |
| Iron | 7.1mg | 113% | |
| Calcium | 104mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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