Lidia Bastianichs Mushroom Rag Rigatoni Recipes

LIDIA BASTIANICH'S MUSHROOM RAG RIGATONI

Steps:

• Squeeze out the soaked porcini, and slice them into pieces about 1/4-inch wide
• Strain the soaking water and keep it in a warm spot
• Clean, trim and slice the fresh mushrooms into moderately thin slices, barely 1/4-inch wide
• Tie the sprigs of fresh herbs together with a piece of kitchen twine, or enclose the leaves in cheesecloth
• Put the oil and butter in a large skillet, and place over medium heat
• When the butter melts, dump in the onion, shallots and half the salt, and stir well
• Heat to a slow sizzle, and cook for 6 minutes or more, stirring often, until the onions are soft, wilted, and shiny, without any browning
• Pour all the mushrooms into the pan, and spread them out
• Sprinkle in the remaining salt, drop in the herb bouquet, then toss briefly and cover the pan
• Raise the heat a bit, and cook, covered, for about 3 minutes, shaking the pan now and then to sweat the mushrooms
• Uncover, and continue to cook over fairly high heat, stirring frequently, as the mushrooms shrink and the liquid evaporates, 5 minutes or more
• When the pan is dry and the mushrooms begin to brown, clear a spot, drop in the tomato paste, and toast it, stirring, for a minute or so; then stir it into the mushrooms
• When everything is browning again and just starting to stick, pour the Marsala all over
• Stir constantly as the wine thickens and evaporates
• When the mushrooms again start sticking to the bottom, pour in the warm mushroom water and 2 cups of the hot stock
• Bring to an active boil, stirring up any caramelization on the pan bottom
• Lower the heat to keep the sauce bubbling gently all over the surface and cover the pan
• Cook for about 20 minutes, occasionally stirring and adding stock to keep the mushrooms nearly covered in liquid; expect to add 1/2 cup or so at a time
• Adjust the heat to keep the simmering
• Bring 6 quarts of salted water to a rolling boil and add the rigatoni
• Stir periodically and cook until al dente as per box instructions
• Uncover the pan, and cook for another 20 minutes, continue to simmer the rag adding stock as needed
• When the mushrooms are thoroughly tender and the sauce has just thickened, remove and discard the herb bouquet
• Season with salt and freshly ground black pepper to taste
• Place 2 cups of the cooked sauce in a saut pan large enough to hold the drained pasta
• Drain the pasta and reserve 1 cup of the pasta cooking water
• Add the drained pasta to the bubbling sauce in the saut pan, toss well until all the pasta is coated well, adding as needed the reserved pasta cooking water
• Sprinkle with 1/2 cup of grated Grana Padano and serve

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.