Last night, I made Rigatoni Woodsman Style, a recipe that originated in the shepherd community of the Apennines in Italy. I modified a few of the ingredients based on what I had available in my kitchen at the time --- the modifications I made appear italicized below.
Jeff said that this meal is a "keeper," so I guarantee I will be making it again!
Here is the recipe, along with my modifications:
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Rigatoni Woodsman Style (Rigatoni alla Boscaiola)
Ingredients:
1 teaspoon kosher salt, plus more for pasta pot
1 lb. rigatoni (I used 3/4 lb. penne)
3 tbsp. EVOO
1 medium onion, chopped
1 lb. sweet Italian sausage, without fennel seeds, removed from casing (I used 1/2 pound with fennel)
1 lb. mixed fresh mushrooms (I used one small package of baby bella mushrooms, quartered)
6 fresh sage leaves (I used 2 tsp. ground sage)
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand (I used 3/4 jar of Classico Portobello, Cremini, & Champignon Mushroom sauce)
1 cup frozen peas
1 bunch scallions, chopped (I omitted the scallions)
1/2 cup heavy cream (I substituted 1/2 cup 1% milk)
1 cup grated Grana Padano or Parmigiano-Reggiano (I grated my own Grana Padano)
Directions:
Bring a large pot of salted water to a boil for the pasta. Slip the rigatoni into the pasta water and cook until al dente.
Heat the EVOO over medium heat in a large pan. Add the onion and cook until softened, about 4 minutes. Add the sausage and cook, crumbling with a wooden spoon until the sausage is no longer pink, about 4 minutes.
Next, add the mushrooms, cover, and cook until the mushrooms release their juices, about 2 minutes.
Uncover and add the sage and crushed tomatoes/tomato sauce.
Bring to a simmer. Slosh out the tomato can/jar with 1 cup of the pasta cooking water and add to the sauce, along with the salt. Bring the sauce to a simmer and cook, uncovered, until thickened, about 10 minutes.
Once the sauce is thickened, toss in the peas and scallions. Cook until the scallions wilt, about 2 minutes. Pour 1 cup of pasta water (I used 1/2 cup pasta water) and the heavy cream into the sauce. Bring to a boil, and cook until thickened, about 2 minutes.
When the pasta is done, remove it with a spider and add it directly to the sauce, tossing until the pasta is coated. Remove from the heat and sprinkle with grated Grana Padano or Parmigiano.
Toss the pasta again, and serve immediately.
As you can see, I topped each plate of pasta with another sprinkling of freshly grated Grana Padano!
Delizioso!
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Although I was slightly concerned that my minor modifications to this recipe might make a huge difference in how it tasted, it ended up being very delicious and flavorful! Unlike a typical tomato-based sauce, this one has much more meaty, creamy, and earthy flavors. The mushrooms with the mildly flavored sausage is a wonderful combination, and the peas added a nice color, texture, and subtle sweetness to the dish. The cheese offered the perfect nutty/salty notes to bring everything together nicely on the palate! I can definitely imagine shepherds in Italy sitting down to this rustic pasta dish at the end of a long day :-)
We paired this dish with a 1998 Brunello di Montalcino. This well-aged wine was very smooth, with flavors of earth, leather, and some spice. It went perfectly with our meal!
The label on this bottle is a painting by Sandro Chia, appropriately named "Cocktail". Oh how I love Italians and their wine!
Librarian turned Foodie
Mmm Si, Si !!
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