Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.46 Kcal (1379 kJ) | ||
| Calories from fat | 209.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.3g | 36% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 358.71mg | 15% | |
| Potassium | 581.64mg | 12% | |
| Total Carbs | 13.58g | 5% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 17.32g | 35% | |
| Vitamin C | 16.5mg | 28% | |
| Iron | 1.4mg | 8% | |
| Calcium | 142.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 94.76 Kcal (397 kJ) | ||
| Calories from fat | 60.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 36% | |
|---|---|---|---|
| Cholesterol | 14.19mg | 16% | |
| Sodium | 103.18mg | 15% | |
| Potassium | 167.3mg | 12% | |
| Total Carbs | 3.91g | 5% | |
| Sugars | 1.7g | 24% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 4.98g | 35% | |
| Vitamin C | 4.7mg | 28% | |
| Iron | 0.4mg | 8% | |
| Calcium | 41.1mg | 14% | |
* 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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