Three Mushroom Rigatoni Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
896
FAT
84%
CHOL
41%
SOD
48%

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Ingredients for 4 servings

1 pound rigatoni pasta

6 tablespoons extra-virgin olive oil

1/2 pound shiitake mushrooms, stemmed and sliced

Crusty bread, for mopping

4 cloves garlic, sliced

1/2 cup dry Italian red wine

Black pepper

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

4 portobello mushroom caps

2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons

Salt

1 1/2 ounces dried porcini mushrooms

Hunk Pecorino Romano, for grating

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