Rigatoni With Sausage And Wild Mushrooms

• 1 1/2 ounces dried porcini mushrooms
• 1 pound Italian sweet sausage, sliced in one-inch pieces
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
• 1 tablespoon tomato paste
• 2 cups chicken stock
• 1 teaspoon fresh rosemary, oregano or thyme leaves
• Coarse salt and fresh ground pepper to taste
• Penne
• Freshly grated Parmesan cheese

1. Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
2. Meanwhile, using a heavy skillet, brown the sausage pieces.
3. Remove them from the pan and drain them on paper towel.
4. Saute the onion and the garlic in the olive oil until soft.
5. Trim the stalks from the mushrooms.
6. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy).
7. Slice them into one-and-a-half-inch pieces.
8. Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid.
9. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs.
10. Season lightly with salt and pepper and simmer gently for half an hour.
11. If the sauce gets too thick add more stock.
12. If it is too thin, turn up the heat.
13. Meanwhile, bring six quarts water to boil for the penne.
14. Cook the penne, drain and place the pasta in a heated bowl.
15. Pour the sauce on top and toss thoroughly.
16. Serve immediately.
17. Pass the cheese separately.

porcini mushrooms, italian sweet sausage, onion, clove garlic, extravirgin olive oil, wild mushrooms, tomato paste, chicken stock, fresh rosemary, salt, penne, parmesan cheese

Taken from cooking.nytimes.com/recipes/4367 (may not work)