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1
Heat a grill pan on high.
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2
Place a large covered pot of water on the stove to boil; add in salt and the rigatoni; cook to al dente.
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3
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).
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4
Pour 1/4 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.
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5
Pour the remaining 2 tablespoons oil into a large, deep skillet over med-high heat.
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6
Add in the shitakes; cook for a few minutes, then add in the garlic and cook for a couple minutes longer.
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7
Add in the wine; cook it down for 2 minutes.
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8
Halve and slice the grilled portobellos and add them to the shitakes.
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9
Scatter the rosemary into the pan and turn the mushrooms to distribute the herb.
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10
Season the mushroom with salt/pepper; remove the porcinis from the steeping broth with a slotted spoon and chop them.
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11
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.
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12
Stir in the tomatoes and cook for a couple of minutes more to let the flavors combine.
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13
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.
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14
Toss the pasta with the sauce to coat it, then transfer it to a serving platter and top it with the remaining sauce.
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15
Serve with more grated cheese for topping and bread for mopping.
