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Maccheroni al porro, salsicce, e porcini

(Pasta Gratin with Leeks, Sausages, and Mushrooms)


List of Ingredients






1 pound of rigatoni, penne or other macaroni
7 tablespoons olive oil
4 large leeks, or 6 smaller leeks
4 tablespoons unsalted butter
Salt and freshly ground black pepper
Freshly grated nutmeg
1 pound sweet Italian sausages, casings removed and meat crumbled
1 pound fresh mushrooms, sliced
2 cups Classic Cream Sauce
1 cup grated Parmesan cheese
Small handful (about 1/2 ounce) dried porcini mushrooms, see note



Recipe



NOTE: The dry mushrooms should be soaked in hot water to soften for 30
minutes, drained, with liquid reserved and strained through a
cheesecloth-lined sieve, and mushrooms chopped (optional)

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 lengthwise. Cut the halves crosswise into pieces about 3/4 inch
wide. Place in a deep bowl of cold water, and let the dirt settle to the
bottom. Using a wire skimmer or slotted spoon, transfer to a clean bowl.

Melt 2 tablespoons of the butter with 2 tablespoons of the olive oil in a
large saucepan. Add the leeks and saute, adding a bit of water as needed to
moisten, until tender and cooked through, 10 to 15 minutes. Season with
salt, pepper, and nutmeg, remove from the heat, and set aside.

Warm 1 tablespoon of the olive oil in a nonstick saute pan over medium-high
heat. Add the sausage and fry until cooked through and golden, about 5
minutes. Using a slotted spoon, transfer to a bowl and set aside.

For the fresh mushrooms, warm the remaining 2 tablespoons of olive oil in a
large saute pan over high heat. Add the fresh mushrooms and saute, stirring
occasionally, until they give off their liquid, about 6 minutes.

Add the cream sauce and the porcini and their soaking liquid, if using.
Season with salt, pepper and nutmeg. Fold in the cooked leeks, the cooked
sausage, 1/2 cup of the Parmesan, and the cooked pasta. Mix well.

Divide among 8 buttered ramekins buttered Top evenly with the remaining 1/2 cup Parmesan
cheese.

Preheat oven to 400 degrees. Bake until golden and bubbling, about 15
minutes. Serve at once.

Serves 8.