Rigatoni woodsman-style from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on November 13, 2010

    p. 112 - Nov 2010 - First use of this recipe and results were wonderful, this is a real keeper! Surprisingly quick and easy to pull together yet with big, bold flavours. Definitely a wine-friendly dish!! We served w a Vino Nobile di Montepulciano and it was scrumptious! The only change I made was the use of beef stock since I had it on hand (vs veggie or chx stock). We really liked the richness the beef stock brought and would replicate this choice in the future. Mushrooms I used were Chanterelles, Portobello and Cremini. It's making me hungry all over again as I type! Excellent dish. 9

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