Rigatoni With Sausage And Wild Mushrooms Recipe

Name: Rigatoni With Sausage And Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 ounces dried porcini mushrooms; 1 pound Italian sweet sausage, sliced in one-inch pieces; 1 medium onion, chopped; 1 clove garlic, minced; 2 tablespoons extra-virgin olive oil; 3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated; 1 tablespoon tomato paste; 2 cups chicken stock; 1 teaspoon fresh rosemary, oregano or thyme leaves; Coarse salt and fresh ground pepper to taste; Penne; Freshly grated Parmesan cheese

Servings: persons

1 1/2 ounces dried porcini mushrooms
1 pound Italian sweet sausage, sliced in one-inch pieces
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and fresh ground pepper to taste
Penne
Freshly grated Parmesan cheese

1
Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
2
Meanwhile, using a heavy skillet, brown the sausage pieces.
3
Remove them from the pan and drain them on paper towel.
4
Saute the onion and the garlic in the olive oil until soft.
5
Trim the stalks from the mushrooms.
6
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).
7
Slice them into one-and-a-half-inch pieces.
8
Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid.
9
Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs.
10
Season lightly with salt and pepper and simmer gently for half an hour.
11
If the sauce gets too thick add more stock.
12
If it is too thin, turn up the heat.
13
Meanwhile, bring six quarts water to boil for the penne.
14
Cook the penne, drain and place the pasta in a heated bowl.
15
Pour the sauce on top and toss thoroughly.
16
Serve immediately.
17
Pass the cheese separately.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 ounces dried porcini mushrooms, 1 pound Italian sweet sausage, sliced in one-inch pieces, 1 medium onion, chopped, 1 clove garlic, minced, and more.

Yes, Rigatoni With Sausage And Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Sausage And Wild Mushrooms

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