Baked Rigatoni With Sausage and Mushrooms

READY IN: 2hrs 15mins




  • Rinse porcini mushrooms.
  • Place in medium bowl.
  • Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
  • Chop porcini mushrooms.
  • Heat 1/2 tablespoons olive oil in a large pot over medium heat.
  • Saute onion until tender, about 10 minutes.
  • Add sausage to the pot.
  • Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
  • Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
  • Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
  • Add porcini soaking liquid to the pot, leaving sediment behind.
  • Add beef broth to the pot.
  • Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
  • Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
  • Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
  • Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
  • Add pasta to the sauce in pot; stir to coat.
  • Mix 1 cup cheese into the pot.
  • Season pasta with salt and pepper.
  • Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Preheat oven to 375°F
  • Cover dish 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. Makes 6 servings.
  • That's it!