Rigatoni with Sausage, Tomato, and Porcini Sauce

Makes 4 generous servings

alex

Filling and delicious ~ Tastes even better the next day.

ingredients

1
1. In a small bowl, cover the porcini with 3/4 cup hot water and set aside for 20 minutes.
2
2. Meanwhile, in a medium size saute pan heat 1 tablespoon of the olive oil and the butter over medium-low heat. Add the onion and cook, stirring, until softened, 5-7 minutes. Using a slotted spoon, remove the onion and set aside.
3
3. In same pan, heat remaining olive oil over medium-high heat. Add sausage and cook, breaking up meat into smaller pieces, until browned.
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4. While sausage cooks, drain porcini, reserving the liquid, and squeeze out excess water. Chop the porcini. Add to the sausage and cook, stirring, for 2 minutes.
5
5. Strain reserved porcini liquid into pan through a sieve lined with cheesecloth (in a pinch I have used a paper towel). Add reserved onions and simmer over low heat for 10 minutes.
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6. Season sausage mixture with salt and pepper. Add tomatoes and red pepper flakes, bring to a boil, and reduce heat. Simmer for 10 minutes.
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7. Meanwhile, cook rigatoni according to package directions.
8
8. While pasta is boiling, add the cream to the sauce and heat through. Just prior to serving, stir the parsley and 1/3 cup grated cheese into the sauce. Add the pasta, mix well, and serve immediately. Pass the extra grated cheese.