Baked Rigatoni With Sausage And Mushrooms

• 2 ounces dried porcini mushrooms
• 1 cup hot water
• 1 tablespoon extra virgin olive oil
• 1 large onion, finely chopped
• 1 1/2 lbs hot Italian sausages, casings removed
• 1 lb button mushroom, sliced
• 1 teaspoon chopped fresh rosemary
• 1/2 cup dry white wine
• 1 bay leaf
• 1 cup beef broth
• 1 cup half-and-half
• 1 lb rigatoni pasta
• 1 1/2 cups freshly grated parmigiano (plus some additional)
• fresh rosemary sprig (for garnish)

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 375u0b0F
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!

porcini mushrooms, water, extra virgin olive oil, onion, button mushroom, rosemary, white wine, bay leaf, beef broth, rigatoni pasta, freshly grated parmigiano, rosemary

Taken from www.food.com/recipe/baked-rigatoni-with-sausage-and-mushrooms-447347 (may not work)