Baked Rigatoni with Sausage and Mushrooms
- 4 ounces dried porcini mushrooms
- 4 cups hot water
- 4 tablespoons olive oil
- 4 large onions, finely chopped
- 5 pounds hot Italian sausages, casings removed
- 4 pounds button mushrooms
- 4 teaspoons chopped fresh rosemary
- 2 cups dry white wine
- 4 bay leaves
- 2 14-ounce cans beef broth
- 4 cups half and half
- 4 pounds rigatoni
- 6 cups freshly grated Parmesan cheese
- Additional grated Parmesan cheese
- Fresh rosemary sprigs (for garnish)
- Produce
- Bay leaves (4)
- Button mushrooms (4 pounds)
- Onions, large (4)
- Porcini mushrooms, dried (4 ounces)
- Rosemary, fresh (4 teaspoons)
- Rosemary, Fresh sprigs (1)
- Meat
- Italian sausages, hot (5 pounds)
- Canned Goods
- Beef broth (2 14-ounce cans)
- Cooking & Baking
- Olive oil (4 tablespoons)
- Pasta & Grains
- Rigatoni (4 pounds)
- Drinks
- Water, hot (4 cups)
- Dairy
- Half and half (4 cups)
- Parmesan cheese (6 cups)
- Parmesan cheese, grated (1)
- Beer, Wine & Liquor
- White wine, dry (2 cups)
Preparation
Read recipe preparation on bonappetit.com
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Published December 1, 2004 (8 years ago).
1 person saved this recipe.
