Three-mushroom Rigatoni

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• salt
• 1 1/2 lbs rigatoni pasta
• 2 ounces dried porcini mushrooms
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 4 portabella mushroom caps
• 3/4 lb shiitake mushroom, stemmed and sliced
• 4 garlic cloves, sliced
• 1 cup italian dry red wine
• 3 -4 fresh rosemary sprigs (leaves removed from sprigs and finely chopped)
• black pepper
• 1 (28 ounce) can crushed tomatoes
• pecorino romano cheese
• crusty bread

Recipe

• 1 heat a grill pan on high.
• 2 place a large covered pot of water on the stove to boil; add in salt and the rigatoni; cook to al dente.
• 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).
• 4 pour ¼ 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.
• 5 pour the remaining 2 tablespoons oil into a large, deep skillet over med-high heat.
• 6 add in the shitakes; cook for a few minutes, then add in the garlic and cook for a couple minutes longer.
• 7 add in the wine; cook it down for 2 minutes.
• 8 halve and slice the grilled portobellos and add them to the shitakes.
• 9 scatter the rosemary into the pan and turn the mushrooms to distribute the herb.
• 10 season the mushroom with salt/pepper; remove the porcinis from the steeping broth with a slotted spoon and chop them.
• 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.
• 12 stir in the tomatoes and cook for a couple of minutes more to let the flavors combine.
• 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.
• 14 toss the pasta with the sauce to coat it, then transfer it to a serving platter and top it with the remaining sauce.
• 15 serve with more grated cheese for topping and bread for mopping.