The pasta is divided among four 3 1/2-quart baking dishes so they can be baked individually for open-house-style serving. But you can use any size bake-and-serve dishes — even a roasting pan or a paella pan.
Ingredients
Makes 25 servings
Step 1
Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
Step 2
烧热2汤匙油在每个2沉重的大订单ts over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)
Step 3
Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Step 4
Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.
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Reviews (43)
Back to Top我做的这道菜提供一道菜来一个朋友。I halved the recipe and messed up on my conversion for the half & half (added a quart instead of a pint) but no worries, I just drained the excess. The dish was flavorful, it makes a ton (even halved) but was just fell a little short. May have needed a little additional seasoning. My dish did not come out looking like the picture--mine was much paler--but flavor was still good. Hot sausage is definitely the key here, mild just wouldn't work.
lstarks0922
Chicago, IL
6/1/2014
This is a perfect dish for a large party when you don't want to fuss while your guests are there. I made it for my mother's 85th birthday party. I did a lot of research as I needed something to please many palates, from kids to seniors, and that had quantities for a large group. This was a huge hit! Everyone raved about it, many asked for the recipe, and I'm still hearing from guests about how much they enjoyed it a year later. It is quite a bit of work the day before, but all the prep and cleanup can be done ahead. I used four 3 1/2 quart rectangle baking dishes that fit into two chafing units. I covered the dishes in plastic wrap and refrigerated overnight (make sure you have room or enlist a neighbor's fridge to help out!) The next day of the party, half an hour before dinner time, I warmed two of them at a time and then set out on the buffet table with the sternos underneath to keep them warm. As soon as they were served, I put the other two in the oven. We had about 50 guests and nothing was left over! A few tips - I made one of the four vegetarian by simply substituting the sausage for artichoke hearts. Worked perfectly. Also, although they're pricey, don't skip the dried mushrooms. They add a depth and richness of flavour that won't result with only fresh mushrooms. Finally, I agree with the other chefs who found the quantity of sauce a bit on the low side. While cooking, I added some additional broth and cream a bit at a time to ensure the pasta was well coated. This is a definite keeper for any large house buffet party or open house. We also served room-temperature maple grilled salmon (grilled that morning before guests arrived and then refrigerated), orzo salad, tossed green salad and dinner rolls to round out the meal.
Shelagh22
Toronto, Ontario - Canada
5/19/2014
3.5 forks!Heads up! This recipe serves 25! It is delicious and most nights I'm only cooking for 4. So I have divided the recipe in half or 1/4 for all ingredients other than the liquids. Yes. The amount of wine, broth and half and half need reducing as well, but not in as great amount.
TucsonTilly
Oak Park, California
2/26/2014
This is one of my family's favs and I always get requests for the recipe when I take it anywhere! And if you are missing something in the recipe much of the time a substitute of a similar item works just as great. Absolutely love this one.
kimliebold
Stanton, ND
12/6/2013
This recipe is AMAZING. I've made it several times and everyone who tries it loves it. Because the recipe results in such a huge quantity, I started a Christmas tradition a few years ago - I make the full recipe on the stovetop, and then divide up the recipe into several ceramic crocks that I refrigerate or freeze. Then I pull one out and bake it in the oven to take to each of the 5 or 6 holiday events I attend. I keep rosemary in the refrigerator so I can top it with a fresh spring. People love it.
Jenflick
Sonoma, California
12/6/2012
My family LOVES! this recipe. I don't make it often, but when I do my husband is happy to eat any leftovers for however long they last. I half the recipe {all but the dried mushrooms} and I often sub shitaki mushrooms for the porcini mushrooms, but either way its a hit!
kimliebold
Stanton, ND
11/10/2012
Really enjoyed this recipe, its full of flavour, and easy to make!
Anonymous
NY
3/27/2012
This is the exact same recipe from the "Easy Pasta Party" menu from 1989. Except the original recipe was not this large. It's great. I've never used the dried porcini mushrooms. So glad to see this recipe again!
Anonymous
San Diego
12/21/2011
This is a wonderfuly delicious pasta dish! Its spicy and creamy and just simply very GOOD! Makes a very large amount which works well for a crowd or holiday gathering. Time intensive...yes...worth the time? OH YES!!
mizhoar
Easthampton, Massachusetts
7/7/2011
It's yummy time!
djscholz
San Francisco
4/18/2011
Served at a Tuscan-themed wine tasting last night to rave reviews! I found that it was simple to make, other than concern over the liquid volume. Only used 2 cups of cream instead of half and half, and had to simmer down for more like an hour, not 20 minutes. Will definitely make this again!
Nanette90278
Redondo Beach, CA
2/19/2011
The flavor is fantastic and received rave reviews from our guests. True, this recipe does make an insane amount of pasta. I served it as a side to 16 guests and only went through half. Great for a party and way more interesting than serving lasagna.
Anonymous
Long Grove, IL
1/18/2011
Really? Come on. If you're going to post a recipe that feeds 20, offer another version that feeds 1, 2, 4, perhaps? Or better yet, put in a menu calculator that will proportionately up or reduce ingredient amounts to suit the reader's plans.
Anonymous
Vermont
1/10/2011
GROSS. My husband loves mushrooms, so I tried this recipe. I now know that I will never use Porcini Mushrooms in anything! Most of this went in the disposal. Yuck. Yuck. Yuck. I can't even begin to think of any ingredient substitute that might make this worth eating.
danazyla
Huntington Beach, CA
2/21/2010
This recipe is really amazing. I made it the other night- although a lot of prep work- the results are OUTSTANDING. My boyfriend told me it was the best thing he had ever eaten- and I definitley agree. I saw some comments earlier about not having enough liquid (or at least for the ones that halved the recipe)- make sure you get the dried porcini mushrooms- do not skip this ingredient- it ties the whole dish together. The broth from the mushrooms makes it a perfect amount of liquid- I had plenty left for 3 days of leftovers. One substition I made was using basil, tomatoe, garlic chicken sausage- and it tasted perfect. Enjoy!
leilberg
Boston ma
6/30/2009
