Baked Rigatoni with Sausage and Mushrooms

Methods/Steps

1. Rinse the dried mushrooms and place them in a bowl.  Warm half the diluted Glace de Viande Gold® until very hot, then pour it over mushrooms.  Let stand until the mushrooms have softened, about 20 minutes.  Drain the mushrooms, reserving the soaking liquid, and chop them.  Set aside.

2. Heat the oil in a large, heavy pot over medium heat.  Add the onion and cook until it is tender, about 5-7 minutes.  Add the garlic and cook another minute.  Add the sausage, breaking up the pieces as you stir, and cook until it's no longer pink, about 10 minutes.  Add the fresh mushrooms and cook until they're tender, about 5 minutes.

3. Stir in the reserved porcini, white wine, bay leaf, and red pepper flakes, and simmer until nearly all the liquid has evaporated, stirring frequently.

4. Add the rosemary and the remaining diluted Glace de Viande Gold®, and then pour in the reserved soaking liquid, leaving any sediment behind.  Bring the mixture to a simmer, and cook until the liquid is syrupy, about 20 minutes.

5. Stir in the cream and simmer another 5 minutes.  (This sauce can be made up to 1 day ahead.  Cool it slightly, then chill it in the refrigerator.  Rewarm the sauce before proceeding with the rest of the recipe.)

6. Preheat the oven to 375 degrees.  Remove the bay leaf from the sauce and add the pasta and Parmesan, stirring well to blend.  Season to taste with salt and pepper.

7. Transfer the pasta and sauce to an oiled 3 1/2-quart baking dish.  Cover the dish with aluminum foil and bake until the pasta is hot, about 25 minutes.  Serve sprinkled with addtional Parmesan and garnished with rosemary sprigs.