Baked Rigatoni With Sausage And Mushrooms

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 25
• 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 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

Recipe

• 1 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.
• 2 heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. divide onions between pots; sauté until tender, about 10 minutes.
• 3 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.
• 4 divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes.
• 5 divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
• 6 divide porcini soaking liquid between pots, leaving sediment behind. divide beef broth between pots. boil until sauce is syrupy, stirring occasionally, about 20 minutes.
• 7 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.).
• 8 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.).
• 9 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.