Rigatoni With Sausage And Wild Mushrooms
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½ounces dried porcini mushrooms
- 1pound Italian sweet sausage, sliced in one-inch pieces
- 1medium onion, chopped
- 1clove garlic, minced
- 2tablespoons extra-virgin olive oil
- ¾pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
- 1tablespoon tomato paste
- 2cups chicken stock
- 1teaspoon fresh rosemary, oregano or thyme leaves
- Coarse salt and fresh ground pepper to taste
- Rigatoni
- Freshly grated Parmesan cheese
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Preparation
- Step 1
Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
- Step 2
Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
- Step 3
Saute the onion and the garlic in the olive oil until soft.
- Step 4
Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
- Step 5
Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
- Step 6
Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.
Private Notes
Comments
You seem to have left out an entire step. Mainly, What do you do with the fresh mushrooms that you have "Slice(d)…into one-and-a-half-inch pieces". Sautée them? If so, in what? And when do you add them to everything else?
I'm a pretty good cook, so managed to get the dish completed, but you really need to fix the recipe.
I agree with Trackhorse, this was a poorly written recipe for an otherwise tasty dish. Author also forgot to tell you to add the sausage when you add the porcini et al to the onion (and, yes, we added the fresh mushrooms at the same time). Despite that, the dish has a lot of flavor and is hearty without being heavy (thank you, mushrooms). We added a lot more garlic, and a splash of red wine to good effect. A great fall/cold weather meal.
This was very good. Agree with other posters that the recipe is not very thorough so you need to be comfortable with this as guidance rather than a step by step. I used a hot Italian sausage that added a lot of flavor, if you were using something milder, I think this might need more seasoning.
Sausage can be done separately or omitted, almost too filling. Added fresh mushrooms (shiitake)after onions done, soaked dried (chanterelles) in broth, (needed more than 30 min). Delicious, savory spring meal!
Agree with others that this is very tasty but also missing some detail on the recipe. I also added the chopped mushrooms and sausage when you add the porcini. IT also doesn't tell you how much Rigatoni this is for. We used 1.5 pounds and that worked fine. 1 lbs might've been OK too. The flavor was rich and deep and it felt fancy for a pasta dish. Will def make again
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