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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse porcini mushrooms. | 2. Place in medium bowl. | 3. Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. | 4. Chop porcini mushrooms. | 5. Heat 1/2 tablespoons olive oil in a large pot over medium heat. | 6. Saute onion until tender, about 10 minutes. | 7. Add sausage to the pot. | 8. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. | 9. Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes. | 10. Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. | 11. Add porcini soaking liquid to the pot, leaving sediment behind. | 12. Add beef broth to the pot. | 13. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. | 14. Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.) | 15. Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil. | 16. Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain. | 17. Add pasta to the sauce in pot; stir to coat. | 18. Mix 1 cup cheese into the pot. | 19. Season pasta with salt and pepper. | 20. Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) | 21. Preheat oven to 375°F | 22. Cover dish with foil. | 23. Bake pasta just until hot but not bubbling, about 25 minutes. | 24. Sprinkle with additional cheese. | 25. Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings. | 26. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	2	ounces	dried	50.4333	0.0	11.22	0.2833
hot water	1	cup		0.0	0.0	0.0	0.0
extra virgin olive oil	1	tablespoon		50.4333	0.0	11.22	0.2833
onion	1		chopped	60.0	14.01	1.65	0.15
italian sausage	1 1/2	1/2		2354.1472	4.4225	96.9555	213.166
button mushroom	1		sliced	50.4333	0.0	11.22	0.2833
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
white wine	1/2	cup		-	-	-	-
bay leaf	1			-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
half	1	cup		-	-	-	-
rigatoni pasta	1	lb		50.4333	0.0	11.22	0.2833
parmigiano	1 1/2	cups	grated	50.4333	0.0	11.22	0.2833
rosemary sprig				50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.