Name: Maccheroni al Porro, Salsicce, e Porcini (Pasta Gratin with Leeks, Sausages, and Mushrooms)
Yield: Serves 8
Cuisine: Italy
Ingredients: 1 pound fresh mushrooms, sliced; 1 pound rigatoni, penne, or other macaroni; 2 cups Classic Cream Sauce (); small handful (about ½ ounce) dried porcini mushrooms, soaked in hot water to soften for 30 minutes, drained with liquid reserved and strained through a cheesecloth-lined sieve, and mushrooms chopped (optional); 1 cup grated Parmesan cheese; 1 pound sweet Italian sausages, casings removed and meat crumbled; 7 tablespoons olive oil; Salt and freshly ground black pepper; Freshly grated nutmeg; 4 tablespoons unsalted butter; 4 large leeks, or 6 smaller leeks

Preparation info

Serves
8

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

At the Enoteca Cantoniere Romana in Cividale del Friuli, this wonderful dish is made with fresh porcini. That would be a considerable luxury for most of us, but fresh cultivated mushrooms augmented with some dried porcini for flavor make a satisfying pasta gratin.

Ingredients

1 pound rigatoni, penne, or other macaroni
7 tablespoons olive oil

Method

Bring a large pot filled with salted water to a boil. Add the pasta and cook until al dente; the timing will depend on the type of pasta used. Drain and toss with 2 tablespoons of the olive oil. Set aside.

Meanwhile, cut off most of the green from the leeks, and then cut the leeks in half le