Food52 resident Meryl Feinstein (aka Pasta Social Club) shares her weeknight-friendly meal that’s rustic and delicious. Inspired by an Umbrian dish called pasta alla Norcina, her version uses mixed mushrooms, rigatoni, cream, and either vegetarian or regular sweet Italian or bratwurst sausages. GET THE RECIPE ►►
PREP TIME: 30 minutes
COOK TIME: 40 minutes
SERVES: 4-6
INGREDIENTS
1/2 ounce dried mushrooms, such as porcini, oyster, wood ear, or a mix
1 cup dry white wine (see Author Notes)
1/4 cup extra-virgin olive oil, divided
12 ounces vegetarian or regular sweet Italian or bratwurst sausages, casings removed and broken into pieces (see Author Notes)
1 pound mixed fresh mushrooms, like cremini, oyster, shiitake, maitake, and/or chanterelles, cleaned, ends trimmed, and thinly sliced
Kosher salt and freshly ground black pepper
1 large shallot, finely chopped
4 garlic cloves, minced
1 cup heavy cream (see Author Notes)
1 1/2 teaspoons minced fresh rosemary, plus more for serving
1 pound tubular pasta, such as rigatoni or penne
1 1/2 ounces (⅓ cup) finely grated Pecorino Romano, plus more for serving
Lemon wedges, for serving
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