• 3/4 oz. dried porcini mushrooms
• 3/4 cup hot water
• 1 tbs. olive oil
• 1 yellow onion, finely chopped
• 3/4 lb. hot Italian turkey sausages, casings removed
• 10 to 12 oz. button mushrooms, wiped clean and sliced
• 1 tsp. chopped fresh rosemary
• Coarse kosher salt and freshly ground pepper, to taste
• 1/3 cup dry white wine
• 1 bay leaf
• 3/4 cup low-sodium chicken broth, plus more as needed
• 12 oz. penne pasta, preferably multigrain
• 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
• Chopped fresh flat-leaf parsley for garnish


1. Rinse the porcini mushrooms well. Transfer to a small bowl. Pour hot water over the porcini and let soak until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Chop the porcini, discarding any hard stems.

2. In a heavy, very large fry pan over medium heat, warm the olive oil. Add onions and cook, until it begins to soften. Add the sausages, increase the heat to high and cook, breaking up the meat with a fork, until no longer pink. Add the button mushrooms and rosemary, and season with salt and pepper. Stir until the mushrooms begin to soften. Add the porcini, wine and bay leaf and boil until almost all of the liquid evaporates. Add the 3/4 cup broth and the porcini soaking liquid and simmer, stirring occasionally, until the mixture becomes syrupy, about 10 minutes, adding more broth if needed.

3. Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente. Drain the pasta, add to the pan with the sauce and stir until the sauce coats the pasta. Remove from the heat and stir in the 1 cup cheese.

4. Garnish with parsely and serve immediately