Mushroom And Gorgonzola Duck With Pasta Rags

• 1(28-ounce) can diced tomatoes (not drained)
• 1/2 cup Chicken broth
• 2 tablespoons roasted red pepper flavored olive oil (regular olive oil may be used)
• 1 small shallot, minced
• 3 cups thinly sliced shiitake mushrooms
• 1/2 teaspoon Salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon red pepper flakes
• 3 cups cooked duck, skinned, diced
• 10 lasagna noodles, broken into 2 inch pieces
• 1/2 cup heavy cream
• 1/2 cup plus 2 tablespoons Gorgonzola cheese
• 1/2 cup ricotta cheese
• 3 tablespoons chopped fresh basil

1. 1. Pour tomatoes with their juices into a medium sized bowl. Add the chicken broth.
2. 2. Heat the oil in a large nonstick pan over medium heat. Add the shallot and cook just until it begins to brown, about 5 minutes. Stir in the mushrooms and sprinkle with the salt, black pepper and red pepper flakes. Cook until the mushrooms are tender, about 3-5 minutes.
3. 3. Add the duck to the pan, stirring to combine with the mushrooms. Scatter the pasta over the meat but do not stir. Pour the diced tomato mixture and heavy cream over pasta. Bring just to a boil and cover. Reduce the heat to medium low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
4. 4. Remove the pan from the heat and stir in the 1/2 cup of Gorgonzola cheese. Dot with tablespoons of the ricotta and sprinkle with the remaining gorgonzola, cover and let stand off heat for 5 minutes. Sprinkle with basil.

tomatoes, chicken broth, red pepper, shallot, shiitake mushrooms, salt, freshly ground pepper, red pepper, lasagna noodles, heavy cream, gorgonzola cheese, ricotta cheese, fresh basil

Taken from www.epicurious.com/recipes/member/views/mushroom-and-gorgonzola-duck-with-pasta-rags-1208507 (may not work)