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Monday, April 16, 2012

Welcome Back, Carbs

The weekend started with promise:  theatre, friends and all day Sunday with nothing on the schedule.  Nothing.  It was the strangest thing, but I drew up a to-do list and we plunged in. 

Cue:  Monday morning with most of the to-do list left undone.  I swear we did not sit around the house yesterday.  Really.

Passover ended at sundown on Friday, and I even waited until 9 p.m. to eat my first slice of bread.  That's really restraint on my part.  It also means that bread, pasta and rice re-entered our house in a big way over the weekend.  Exhibit one:  this hunter's pasta.

This recipe isn't perfect;  I added the peas according to the recipe, but they really could have waited until closer to the end of the process, so I've modified that in the directions below.  This isn't the pasta equivalent of haute couture--think of it as the pasta equivalent of a favorite pair of sweats--comforting and easy to make and eat.  I used a mixture of mushrooms, but you could easily go with just one type, probably the cremini or portobellos.  The more expensive shiitakes can't be tasted enough to justify the expense.

Welcome back, carbs.  How I have missed you.

Also, without being too cute about it, my beloved cat Ingrid was seventeen yesterday.  Here she is is "helping" David make pasta.  I promise this pasta was solely consumed by David and I, as I would not let the cat sit that close to pasta I was making for guests.

 Rigatoni, Woodsman Style
Adapted from Lidia's Italy in America by Lidia Bastianich

1 tsp. sea salt
1 pound dried rigatoni
3 tsp. extra-virgin olive oil
1 medium yellow onion, coarsely chopped
1 lb. Italian chicken sausage, removed from casings
1/2 lb. cremini mushrooms, sliced thickly
4 oz. shiitake mushrooms, sliced thickly
1 large portabello mushroom cap, sliced thickly
6 fresh sage leaves
28 oz. can whole Italian plum tomatoes
1 cup frozen peas
1 bunch green onions, white and dark green parts only, chopped
1/2 cup heavy cream
1 cup good-quality Parmesan cheese, grated

In a medium bowl, crush the tomatoes by hand into small chunks and set aside.

Put on a large pot of water for the pasta and add a pinch of salt. 

Using a large skillet, heat the oil over medium heat.  When the oil is shimmering, add the onion and cook until the onion is slightly translucent, about three minutes.  Then add the sausage and cook thoroughly, using a wooden spoon to further crumble the meat.


Add all the mushrooms at once to the skillet, and cook for an additional two minutes.  Add the sage and tomatoes and bring the mixture to a simmer.  If the sauce is too thick, add a cup of water and return to a simmer.

Hopefully by this time your pasta water is at a boil;  add the rigatoni and cook according to the package until the pasta is al dente.  This should take about ten minutes.  Drain the pasta, reserving up to a cup of the pasta water in case the sauce needs thinning.

Cook the sauce uncovered for approximately ten minutes, then add the green onions and cook until they wilt into the sauce.  Add the cream and stir the sauce thoroughly to incorporate.  If the sauce is too thick, then add the pasta water bit by bit.  When the sauce is almost finished, add the peas and cook just until they are firm but not mushy.


Transfer the pasta to a warmed serving bowl, then add the sauce and toss thoroughly to coat.  Sprinkle some of the Parmesan over the bowl and serve the remainder on the side.

Makes 6 to 8 main-course servings;  could make up to 10 to 12 pasta course servings.

34 comments:

  1. Yes I have had big plans and then the day just seems to disappear and there is a lot left undone. Sometimes I think I get over ambitious on those days, mainly because an empty schedule is a rarity.
    Pasta and bread does make for a tasty come back after the deprivation! I see chicken sausage in your ingredients, which is lower in fat than pork, so even though the carbs were there, pork fat was not. I will have to try this "woodsman" style rigatoni, it does look tasty. Italian is one cuisine that is very popular here, so a new recipe is always welcome! Happy Monday!

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    1. Tina, do try this and let me know what you think! Although I don't keep kosher, I very rarely cook with pork sausage for exactly the reasons you mentioned. Plus we have a grocer who makes brilliant chicken sausage!

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  2. Oooh the sauce look very very tempting!!I love these warm , comforting meals any day!So delicious and filling, I'm sure you must have enjoyed it after the Passover :)

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  3. oh yum, this looks delicious! i love the addition of sage in this!

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  4. That looks so good I can almost smell the sauce! I love shiitake mushrooms - they are so perfectly meaty.

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  5. I love me some carbs! This is a beautiful pasta dish. I was this was my dinner tonight.

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  6. Oh man - that looks so hearty and rich and earthy. What a perfect dinner!

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  7. I am so glad you are back on the path of delicious carbs :D
    Pasta looks fantastic!

    Cheers
    Choc Chip Uru

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  8. I would find the dietary restraints of Passover very difficult. I am liking this dish. To be honest when it comes to adding peas to dishes like this I would be inclined to cook them separately and add them at the last minute more as a lovely green garnish than anything else

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  9. So happy the carbs have returned to your life. I am sure you relished this pasta with gusto!! Well done!! I saw your picture of your cat... hope all is well with her. Hope you collected an award from my blog today! :)

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  10. Oh man, this looks delicious and so comforting! Oh, and happy birthday to Ingrid!

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  11. Happy birthday to Ingrid :) It looks like we'll cool down this week, so this dish would be a most delicious addition to our menu!

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  12. How funny - I looked at this recipe this a.m. deciding whether to make it and went with something else and now I wish I made it. Oh it looks good. Happy Birthday, Ingrid. 17 is a wonderful age!

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    1. Claudia, you need to try this, but do take my advice on adding the peas later. If you stick with the pork sausage in the original recipe, let me know what you think.

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  13. I can see the plenty of mushrooms flavors into this pasta,from the recipe and the pics too. We seldom have pasta at home and me as usual, I need my rice almost everyday.

    The gravy seems very flavorful bringing out a wonderful color. Whenever we have pasta, we like something similar to the gravy you have prepared rather then the dried version of pasta.

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  14. I love your reference that this is the pasta equivalent of a favorite pair of sweats. I wouldn't have it any other way!

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  15. I too had a never ending to do list for sunday and almost most of it is still pending. It just felt like one of those lazy sundays. This pasta would be perfect to dig into while watching a movie. I can already see what next sunday looks like. Heh.

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  16. I would miss carbs so much if I gave them up! This pasta looks wonderful; I'm glad you enjoyed it.

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  17. oo that pasta dish looks delicious! Welcome back carbs! What a perfect way to celebrate their return :) Its been so cool in Chicago this week too, I'm dying for a plate of this tonight!!

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  18. Wow I can't believe you were able to go that long without any carbs! I swear my life revolves around pasta haha! This dish sounds incredible. I always thinking of pasta as a comfort homestyle dish so this sounds right up my alley! Great recipe!

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  19. welcome back to delicious carb recipe,this pasta looks so YummY and colorful,i like the idea adding green peas,sound Yummy with a lot of mushroom !!
    Ridwan

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  20. I have been on a carb binge off late. This pasta looks amazing especially with chicken sausage and herbs. Love it!

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  21. PS...despite the unusual technique, the lemon loaf was dense like a pound cake. Maybe not "quite" as dense, but pretty darn close.

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  22. Can't do without carbs! I love Hunter's stew recipes, of whatever origin as they do tend to share the same basic ingredients. This pasta looks really inviting!

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  23. You can't go wrong with pasta that's my opinion. With the mushrooms and the sausage mmm, I can smell it even here!

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  24. So many mushrooms. I can taste the delicioius earthy-tomato broth smoothering the pasta now. Mmmmmm!

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  25. Looks delicious and I'm so impressed that your cat is 17. I hope my beloved cats live that long!

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  26. Did I miss anything here? You were depriving yourself from carbs. Anyway welcome back and your cat looks good in shape.

    Your third picture looks to me as mushroom pea curry. this delicious gravy has given a nice body to your pasta.Good one to try.

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  27. Welcome back to carb life! I can't live without carbs, but I secretly wish that I don't have to as my main weight gain is probably from carbs. UGH! I can see how happy you were to be able to eat pasta and bread again. :-) This looks delicious. I have been avoiding pasta lately on purpose, but totally got my craving for it back. =D

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  28. This looks lovely, what a way to welcome back the carbs!

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  29. I wish I didn't love carbs, but oh, how I do love them! Especially in pasta form!

    This looks delicious!

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  30. The pasta looks really flavourful! Gosh..that sauce...so dang delicious!
    Happy 17th Birthday, Ingrid ;-)

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