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1
Heat a grill pan to high.
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2
Place a large pot of water on the stove to boil.
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3
Add salt and cook rigatoni to al dente.
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4
Place porcini in a small pot with about 2 cups of water.
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5
Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
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6
While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl.
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7
Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill.
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8
Cook until dark and tender, 7 to 8 minutes, turning once.
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9
Remove and let rest.
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10
Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat.
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11
Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer.
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12
Add wine and reduce a minute.
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13
Halve and slice portobellos then add to shiitakes.
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14
Scatter the rosemary into the pan and turn to distribute the herb.
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15
Season the mushrooms with salt and pepper.
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16
Stir in tomatoes.
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17
Remove the porcini from steeping broth with a slotted spoon and chop.
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18
Stir mushrooms into sauce then add a few ladles of the steeping broth.
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19
Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot.
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20
Let flavors combine for a couple of minutes more.
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21
Drain pasta and add to warm pot.
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22
Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta.
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23
Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce.
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24
Pass more cheese at table for topping, and bread for mopping.
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25
Yum-o!
