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
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.