Categories: Main Dish, Rachael Ray, Vegetarian
Ingredients
- salt
- 1 1/2 lbs rigatoni pasta
- 2 ounces dried porcini mushrooms
- 1/4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 4 portabella mushroom caps
- 3/4 lb shiitake mushroom, stemmed and sliced
- 4 garlic cloves, sliced
- 1 cup italian dry red wine
- 3 -4 fresh rosemary sprigs (leaves removed from sprigs and finely chopped)
- black pepper
- 1 (28 ounce) can crushed tomatoes
- pecorino romano cheese
- crusty bread
Directions
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Heat a grill pan on high.
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Place a large covered pot of water on the stove to boil; add in salt and the rigatoni; cook to al dente.
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Place the porcinis in a small pot with 2 cups water; bring water to a boil; then reduce heat and simmer until the liquid is reduced by half (about 10 minutes).
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Pour ΒΌ cup olive oil into a small bowl; using a pastry brush, coat the portobello mushrooms with oil and place them on the hot grill pan; cook until they are dark and tender, 7-8 minutes, turning once; transfer them to a plate.
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Pour the remaining 2 tablespoons oil into a large, deep skillet over med-high heat.
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Add in the shitakes; cook for a few minutes, then add in the garlic and cook for a couple minutes longer.
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Add in the wine; cook it down for 2 minutes.
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Halve and slice the grilled portobellos and add them to the shitakes.
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Scatter the rosemary into the pan and turn the mushrooms to distribute the herb.
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Season the mushroom with salt/pepper; remove the porcinis from the steeping broth with a slotted spoon and chop them.
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Stir the mushrooms and a few ladles of the steeping broth into the pan; do not use the very last of it, as any grit from the dried mushrooms will have settled at the bottom of the pot.
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Stir in the tomatoes and cook for a couple of minutes more to let the flavors combine.
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Drain the pasta and return it to the warm pasta pot; grate Romano cheese over the pasta and add a few ladles of the mushroom sauce to the pasta.
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Toss the pasta with the sauce to coat it, then transfer it to a serving platter and top it with the remaining sauce.
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Serve with more grated cheese for topping and bread for mopping.