Ingredients

4 ounces dried porcini mushrooms

4 cups hot water

• 4 tablespoons olive oil
• 4 large onions, finely chopped
• 5 pounds hot Italian sausages, casings removed
• 4 pounds button mushrooms, sliced
• 4 teaspoons chopped fresh rosemary
• 2 cups dry white wine
• 4 bay leaves
• 2 14-ounce cans beef broth
• 4 cups half and half

• 4 pounds rigatoni
• 6 cups freshly grated Parmesan cheese

• Additional grated Parmesan cheese
• Fresh rosemary sprigs (for garnish)

Description

The Pasta Is Divided Among Four 3 1/2-quart Baking Dishes So They Can Be Baked Individually For Open-house-style Serving. But You Can Use Any...

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