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Categories:
extra-virgin olive oil Italian sausage portabella mushroom shiitake mushroom porcini mushroom beef stock padano salt rigatoni pasta fresh parsley black truffle
Viewed: 40 - Published at: 2 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 12 lb Italian sausage, removed from casing, and crumbled
- 14 lb portabella mushroom, sliced
- 14 lb shiitake mushroom, sliced
- 13 lb porcini mushroom, sliced
- 12 cup beef stock
- 12 cup freshly grated grana padano (can sub parmesan-reggiano)
- salt and pepper
- 1 lb rigatoni pasta
- 1 teaspoon fresh parsley, minced
- 12 ounce black truffle, shaved
Method
- Heat oil in a skillet over medium heat.
- Add sausage and allow to brown, stirring often, about 3 minutes.
- Add all of the mushrooms and saute for 1 minute.
- Deglaze pan with the beef stock, and allow to reduce for 5 minutes.
- Stir in the grana and season with the salt and pepper.
- Meanwhile, cook pasta until aldente in salted water.
- Toss with the sauce, and top with shaved truffle and additional shaved cheese.
