1. Rinse porcini mushrooms. 2. Place in medium bowl. 3. Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. 4. Chop porcini mushrooms. 5. Heat 1/2 tablespoons olive oil in a large pot over medium heat. 6. Saute onion until tender, about 10 minutes. 7. Add sausage to the pot. 8. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. 9. Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes. 10. Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. 11. Add porcini soaking liquid to the pot, leaving sediment behind. 12. Add beef broth to the pot. 13. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. 14. Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.) 15. Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil. 16. Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain. 17. Add pasta to the sauce in pot; stir to coat. 18. Mix 1 cup cheese into the pot. 19. Season pasta with salt and pepper. 20. Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) 21. Preheat oven to 375°F 22. Cover dish with foil. 23. Bake pasta just until hot but not bubbling, about 25 minutes. 24. Sprinkle with additional cheese. 25. Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings. 26. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
