Baked Rigatoni With Sausage and Mushrooms

Name: Baked Rigatoni With Sausage and Mushrooms
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 25 serving(s)
Ingredients: 4 ounces dried porcini mushrooms; 4 cups hot water; 4 tablespoons olive oil; 4 large onions, finely chopped; 5 lbs hot Italian sausages, casings removed; 4 lbs button mushrooms, sliced; 4 teaspoons fresh rosemary, chopped; 2 cups dry white wine; 4 bay leaves; 2 (14 ounce) cans beef broth; 4 cups half-and-half; 4 lbs rigatoni pasta; 6 cups parmesan cheese, grated; parmesan cheese, for topping; fresh rosemary sprig, for garnish

Submitted by lazyme

"This is a nice dish using button mushrooms and porcini mushrooms to give it a wonderful earthy flavor. The recipe makes alot, but can be scaled down easily. It can also be made ahead."

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 25

ingredients

4 ounces dried porcini mushrooms
4 cups hot water
4 tablespoons olive oil
4 large onions, finely chopped
5 lbs hot Italian sausages, casings removed
4 lbs button mushrooms, sliced
4 teaspoons fresh rosemary, chopped
2 cups dry white wine
4 bay leaves
2 (14 ounce) cans beef broth
4 cups half-and-half
4 lbs rigatoni pasta
6 cups parmesan cheese, grated
parmesan cheese, for topping
fresh rosemary sprig, for garnish

directions

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; sauté 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°F 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.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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