4 venison sausages, sliced
1 tablespoon olive oil
1 small onion, diced
lb. mushrooms, sliced
2 tablespoons butter
cup caned tomatoes with their juice, chopped
6 tablespoons ricotta cheese
cup half and half
1 teaspoon salt
teaspoon ground black pepper
cup parmesan cheese
1.In a large saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2.Increase the heat to moderate, add the sausage and cook until brown. Drain the fat from the pan.
3.Add the mushrooms and butter and cook 3 minutes. Add the tomatoes and simmer until the sauce has thickened, about 10 minutes. Add 3 tablespoons of the ricotta and mix well. Stir in the peas, half and half, salt and pepper and simmer 5 minutes longer.
4.Cook the rigatoni according to directions on the package.
5.Add the rigatoni to the sauce and mix well over low heat. Stir in the remaining 3 tablespoons of ricotta and the parmesan.
6.Serve and enjoy!