Baked Rigatoni with Sausage and Mushrooms

Baked Rigatoni with Sausage and Mushrooms
Photo by Gary Moss

Ingredients

  • 4 cups half and half
  • 4 cups water
  • Fresh rosemary sprigs
  • grated Parmesan cheese
  • 4 ounces dried porcini mushrooms
  • 4 teaspoons fresh rosemary
  • 5 pounds hot Italian sausages, casings removed
  • + 8 more ingredients
    • 4 pounds button mushrooms
    • 2 cups dry white wine
    • 6 cups freshly grated Parmesan cheese
    • 4 pounds rigatoni
    • 4 bay leaves
    • 2 14-ounce cans beef broth
    • 4 large onions
    • 4 tablespoons olive oil

Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini. Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 1...

View full recipe at Epicurious

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