Mezzi Rigatoni with Sausage, Red Wine and Porcini Mushrooms
(Mezzi Rigatoni con Ragu’di Salsiccia e Funghi al Vino Rosso)
Yield: 50 servings
Region: Piemonte
Ingredients
1 lb dried Porcini mushrooms
2 cup extra virgin olive oil
1½ lb yellow onion, chopped
10 lb Italian sausage, crumbled
2 ½ qt dry red wine
4 lb cherry tomatoes, cut in half
20 lb pre-cooked Barilla Mezzi Rigatoni Pasta
1 ½ lb Grana cheese, freshly grated
Place dried porcini mushrooms in a bowl and cover with boiling water.
Let soak for 10-15 minutes until tender. Set aside.
Heat olive oil in a large skillet over medium heat.
Add onions and sauté until onions are translucent.
Add sausage and continue cooking until slightly brown and sausage sticks to
bottom of the pan.
Deglaze by adding red wine and mixing with browned sausage and pan
drippings to make a sauce.
Add mushrooms and tomatoes and some juice from porcini mushrooms.
Simmer until juice is almost completely evaporated and thickened.
Add pre-cooked pasta and toss gently.
Heat until thoroughly hot.
Add cheese and serve.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
