1/4 cup extra virgin olive oil
1 large onion, diced
1/2 lb. sweet Italain sausages, removed from casing and crumbled
1 lb assorted wild mushrooms, cleaned and sliced thin
1-28 oz can Italian diced tomatoes
1 cup chicken stock
salt and freshly ground black pepper to taste
1 cup frozen peas
1/2 cup heavy cream
1 cup ricotta cheese
1 cup Parmigiano Reggiano cheese, freshly grated
1 lb. rigatoni
Heat the olive oil in a large heavy skillet over medium heat, add the onion and cook until transparent, about 4 minutes. Add the sausage and stir well to break up and separate into small pieces. Cook for about 5 minutes. Stir in about half of the mushrooms and cook until they lose some of their volume, add the remaining half and cook until the mushrooms begin to brown, about 10 minutes. Pour the tomatoes into the pan and bring to a boil. Lower the heat to a lively simmer and add the chicken stock, salt and pepper. Let simmer until the suace reduces to a nice thickness.
Meanwhile, cook the pasta. While the pasta is cooking add the peas, cream and ricotta to the sauce and stir well. When pasta is done, drain and cover with the sauce and grated cheese, toss well and serve with additional cheese for the table.