- Salt and pepper
- 1 pound rigatoni rigate
- A generous handful of dried porcini mushrooms
- 1 1/2 cups chicken stock or water (for vegetarians)
- 3 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 3/4 pound crimini or mixed fresh mushrooms of your choice, sliced
- 1 cup whole milk
- 1 small carrot, grated
- 1 small onion, finely chopped
- 3-4 cloves garlic, thinly sliced
- 2 tablespoons fresh thyme, chopped
- 7-8 sage leaves, thinly sliced
- 1 large bay leaf
- 1/4 cup tomato paste
- 1/2 cup Marsala wine or dry white wine
- A generous handful of grated Pecorino Romano or Parmigiano Reggiano cheese
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the starchy cooking water.
While the pasta is working, in a small saucepan, cover the porcinis with the stock (or water). Bring to a simmer. Drain, reserving the stock; coarsely chop.
In a large skillet or Dutch oven, heat the EVOO over medium-high heat. Add the butter to melt. Add the criminis and cook until browned, 10-12 minutes.
Meanwhile, in another saucepan, heat the milk to barely a simmer. Remove from the heat; cover.
Add the carrot, onion, garlic, thyme, sage and bay leaf to the cooked criminis; season with salt and pepper. Cover and cook, stirring, for 5 minutes. Stir in the tomato paste for 1 minute. Stir in the Marsala, porcinis, 1 cup of the porcini stock and the milk; simmer.
Add the pasta and reserved starchy cooking water to the sauce. Stir in the cheese.