Recipe by ratherbeswimmin'
Top Review by Irmgard
This was delicious and so easy to make. I wasn't able to get shiitake mushrooms so I substituted cremini mushrooms. Next time I will cut back on the rosemary but otherwise the recipe is fine as is. We are looking forward to enjoying the leftovers!
- 1 1⁄2 lbs rigatoni pasta
- 2 ounces dried porcini mushrooms
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 4 portabella mushroom caps
- 3⁄4 lb shiitake mushroom, stemmed and sliced
- 4 garlic cloves, sliced
- 1 cup italian dry red wine
- 3 -4 fresh rosemary sprigs (leaves removed from sprigs and finely chopped)
- black pepper
- 1 (28 ounce) can crushed tomatoes
- pecorino romano cheese
- crusty bread
Directions See How It's Made
- Heat a grill pan on high.
- Place a large covered pot of water on the stove to boil; add in salt and the rigatoni; cook to al dente.
- Place the porcinis in a small pot with 2 cups water; bring water to a boil; then reduce heat and simmer until the liquid is reduced by half (about 10 minutes).
- Pour ¼ cup olive oil into a small bowl; using a pastry brush, coat the portobello mushrooms with oil and place them on the hot grill pan; cook until they are dark and tender, 7-8 minutes, turning once; transfer them to a plate.
- Pour the remaining 2 tablespoons oil into a large, deep skillet over med-high heat.
- Add in the shitakes; cook for a few minutes, then add in the garlic and cook for a couple minutes longer.
- Add in the wine; cook it down for 2 minutes.
- Halve and slice the grilled portobellos and add them to the shitakes.
- Scatter the rosemary into the pan and turn the mushrooms to distribute the herb.
- Season the mushroom with salt/pepper; remove the porcinis from the steeping broth with a slotted spoon and chop them.
- Stir the mushrooms and a few ladles of the steeping broth into the pan; do not use the very last of it, as any grit from the dried mushrooms will have settled at the bottom of the pot.
- Stir in the tomatoes and cook for a couple of minutes more to let the flavors combine.
- Drain the pasta and return it to the warm pasta pot; grate Romano cheese over the pasta and add a few ladles of the mushroom sauce to the pasta.
- Toss the pasta with the sauce to coat it, then transfer it to a serving platter and top it with the remaining sauce.
- Serve with more grated cheese for topping and bread for mopping.