Baked Rigatoni With Sausage And Mushrooms

Recipe Ingredients

4 oz	113g	Dried porcini mushrooms
4 cups	948ml	Hot water
4 tablespoons	60ml	Olive oil
4 tablespoons	60ml	Onions - finely chopped (large)
5 lbs	2270g / 80oz	Hot Italian sausages - casings removed
4 lbs	1816g / 64oz	Button mushrooms - sliced
4 teaspoons	20ml	Chopped fresh rosemary
2 cups	474ml	Dry white wine
4		Bay leaves
2		Beef broth - (14 oz ea)
4 cups	948ml	Half-and-half
4 lbs	1816g / 64oz	Rigatoni
6 cups	876g / 30oz	Freshly-grated Parmesan cheese - plus
		Additional grated Parmesan cheese
		Fresh rosemary sprigs - for garnish

Recipe Instructions

Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; saute until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes.

Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half-and-half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)

Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Preheat oven to 375 degrees. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

Source:
"Bon Appetit, December 2004"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.