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Ingredients

• 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

Description

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Rachael Ray