Rigatoni with porcini and tomatoes

Rigatoni with porcini and tomatoes. (Sept. 5, 2013)

Rigatoni with porcini and tomatoes. (Sept. 5, 2013) (Credit: Gordon M. Grant)

Makes 4 servings.

1 ounce dried porcini or other wild mushrooms

1 cup boiling water

2 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped

1/4 teaspoon dried rosemary

14 ounces white button mushrooms, trimmed and sliced thin

Salt

Ground black pepper

1 (14.5-ounce) can chopped tomatoes

12 ounces rigatoni

Grated Parmesan for serving

1. Place porcini in a small, heatproof bowl and cover with boiling water. Let stand until softened, about 20 minutes. Lift mushrooms from bowl, transfer to a cutting board and coarsely chop. Pour soaking liquid through a fine strainer and into another bowl.

2. Heat olive oil in a large skillet over medium heat. Add garlic and rosemary and cook until fragrant, about 1 minute. Add button mushrooms, salt and pepper, and cook until mushrooms release their liquid, 5 to 7 minutes. Add porcini and cook, stirring, 1 to 2 minutes. Add soaking liquid and tomatoes, bring to a boil, lower heat and simmer until sauce is thickened, 10 to 15 minutes.

3. Bring a large pot of salted water to boil. Cook rigatoni until al dente. Drain, toss with sauce and serve immediately with grated Parmesan on the side.

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