Categories: Pasta
Ingredients
- 1 cup dried sliced porcini mushrooms
- 2 cups chicken stock
- 1 lb. rigatoni
- 3 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 1 fresh bay leaf
- Few leaves of fresh sage, very thinly sliced
- 1 lb. shredded rotisserie chicken
- 2 tbsp tomato paste
- 1 cup red wine
- 15 oz. can crushed tomatoes
- 1 cup grated Parmesan, plus more for serving
- Olive oil
Directions
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Place the dried mushrooms in a small pot and add the stock to cover. Bring to a low boil over high heat, then reduce heat to medium and simmer until the mushrooms are softened and plumped, about 10 minutes; remove from heat. Using a slotted spoon, transfer the mushrooms to a cutting board and chop; reserve the mushroom stock.
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Bring a large pot of water to a boil for the pasta.
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Heat a large deep skillet or saute pan over medium. Add the oil. Add the onion, garlic, bay leaf and sage. Cook, partially covered, stirring occasionally, until the onion is soft, 12-15 minutes. Add the chicken and cook until heated through, about 10 minutes. Add the tomato paste and cook, stirring to coat, about 1 minute. Add the wine and stir for 1 minute. Add the mushrooms. Slowly pour in the mushroom stock, leaving any grit in the bottom of the pot. Add the crushed tomatoes. Reduce heat to low and let the sauce simmer while the pasta cooks.
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Salt the boiling water, add the pasta, and cook until al dente. Add 1/2 cup of the pasta cooking water to the sauce and discard the bay leaf. Drain the pasta and add to the sauce with 1 cup cheese. Toss to coat and drizzle with olive oil. Serve the pasta in shallow bowls, topped with more cheese.