Rigatoni with Wild Mushroom Sauce

Keith Ann Clotiaux Shapiro (originally from EatingWell magazine)
Yield: 4 servings

This makes a great vegetarian meal. The dried porcini mushrooms are very rich and you never miss the meat in this meal. (Nov 2010)

1 oz dried porcini or other wild mushrooms

2 tsp olive oil

2 cloves garlic, peeled

1 onion, thinly sliced

3 Tbsp chopped fresh parsley

1 1/2 tsp chopped fresh oregano or 1/2 tsp dried

6 oz fresh mushrooms, cleaned and sliced

Pinch freshly ground nutmeg

1 (14.5oz) can plum tomatoes, drained, juices reserved

Salt and freshly ground black pepper

3/4 lb rigatoni

1/4 cup Parmesan cheese, freshly grated 

In a small bowl, soak dried mushrooms in 1 cup hot water for 15-20 minutes. Drain, reserving the soaking liquid. In a large nonstick skillet, heat oil over medium heat. Add garlic cloves and cook, stirring occasionally until light golden. Discard the garlic. (Note: I NEVER discard garlic! I usually finely chop the cloves and leave them in the dish. Also, 3 cloves is the absolute minimum I will consider for ANY recipe. Otherwise, why bother?) Add onions, 1 Tbsp of the parsley and oregano; cook, stirring occasionally until the onions are softened.

Increase the heat to med-high. Add fresh mushrooms, the reserved dried mushrooms and nutmeg; sauté until the mushrooms begin to soften.

Stir in the reserved soaking liquid, tomatoes and about half of their juice. Bring to a boil, breaking up the tomatoes with a wooden spoon. (Note: Just buy the tomatoes already cut up and save yourself this step.) Reduce heat to low and simmer until the juices are slightly reduced, 8-10 minutes. Season with salt and pepper. Stir in the re main ing parsley.

Meanwhile, cook rigatoni in a large pot of boiling salted water until al dente. Drain and transfer to serving dish. Spoon the mushroom sauce on top. Sprinkle with Parmesan and additional pepper.