Rigatoni Norcino Recipe
Rigatoni pasta with guanciale, Italian sausage, porcini mushroom, and garlic cream sauce with grana padano cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Porcini Mushrooms
Soak the dried porcini mushrooms in warm water for about 20 minutes until softened. Drain and chop them finely, reserving the soaking liquid.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
- 3
Cook the Meats
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy. Then add the bulk Italian sausage and cook until browned and fully cooked.
- 4
Make the Sauce
Add the minced garlic and chopped porcini mushrooms to the skillet, cooking for 2-3 minutes until fragrant. Pour in the heavy cream and reserved mushroom soaking liquid, stirring well to combine. Let simmer for 5 minutes until slightly thickened.
- 5
Combine and Serve
Add the cooked rigatoni to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and black pepper to taste, and stir in the grated Grana Padano cheese. Serve hot, garnished with additional cheese if desired.
