Three Mushroom Rigatoni

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
901
FAT
84%
CHOL
41%
SOD
48%

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Ingredients for 4 servings

1 pound rigatoni pasta

Salt

1 1/2 ounces dried porcini mushrooms

6 tablespoons extra virgin olive oil (EVOO)

4 portobello mushroom caps

1/2 pound shiitake mushrooms, stemmed and sliced

4 cloves garlic, sliced

1/2 cup dry Italian red wine

2-3 stems rosemary, stripped and finely chopped (a couple of tablespoons)

Black pepper

1 can crushed tomatoes (28 ounces), such as San Marzano

A hunk of Pecorino Romano cheese, for grating

Crusty bread, for mopping

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