RIGATONI WITH SAUSAGE AND WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
- Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
- Saute the onion and the garlic in the olive oil until soft.
- Trim the stalks from the mushrooms. 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). Slice them into one-and-a-half-inch pieces.
- Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
- Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.
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Mudassar Ali official
[email protected]The sauce was too thin.
Sagar Newar
[email protected]Not a fan of the wild mushrooms.
Kevin Lancaster
[email protected]This was a bit bland for my taste.
Toheed Ahmad
[email protected]Yum!
Zach Chudi
[email protected]Delicious!
Haleema Rehman
[email protected]Great recipe!
Charlie Sakakini
[email protected]Perfect for a weeknight meal.
Charles Osarenoma
[email protected]Will definitely make again!
Anna Velykorodnyy
[email protected]Easy to make and very tasty.
Aaditya Mahato
[email protected]The pasta was a bit overcooked for my taste, but the flavors were still good.
Hemedi Shekomba
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a spicy sausage. Next time I'll use a milder sausage.
Amina Arif
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this dish. The sauce was also very flavorful.
Connie Aston
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover sausage and mushrooms.
Vb Vvb
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Talia Ntutumu
[email protected]I was a bit skeptical about the wild mushrooms, but they really added a nice depth of flavor to the dish. I'll definitely be using them again in other recipes.
Cruelty
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. I've already made it twice and plan on making it again soon.
Uzairsheikh Uzairsheikh
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the combination of flavors and the pasta was cooked perfectly.
William Bevor
[email protected]This dish was absolutely delicious! The flavors of the sausage, mushrooms, and sauce were perfectly balanced. I especially loved the addition of the wild mushrooms, which gave the dish a really unique and earthy flavor.