Pasta Alla Boscaiola

Pasta alla boscaiola, or woodsman-style pasta, with crumbled sausage and earthy mushrooms in a white wine cream sauce that's tossed with pasta and fresh herbs.

1 pound rigatoni or penne, paccheri, etc

¼ cup extra virgin olive oil

¾ pound bulk Italian sausage

1 pound cremini mushrooms sliced

1 ounce dried porcini mushrooms reconstituted in hot water then squeezed out

1 medium onion diced

2 tablespoons fresh rosemary leaves chopped

5 cloves garlic sliced

¾ cup dry white wine

14 ounces crushed plum tomatoes

¾ cup heavy cream

½ cup Parmigiano Reggiano grated

¼ cup flat-leaf parsley minced

2 cups reserved pasta water will not need it all

Directions at sipandfeast.com

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