Maccheroni Casanova

Name: Maccheroni Casanova
Ingredients: 2 tablespoons extra virgin olive oil; 12 lb Italian sausage, removed from casing, and crumbled; 14 lb portabella mushroom, sliced; 14 lb shiitake mushroom, sliced; 13 lb porcini mushroom, sliced; 12 cup beef stock; 12 cup freshly grated grana padano (can sub parmesan-reggiano); salt and pepper; 1 lb rigatoni pasta; 1 teaspoon fresh parsley, minced; 12 ounce black truffle, shaved

11 ingredients

7 steps

Ingredients

2 tablespoons extra virgin olive oil
12 lb Italian sausage, removed from casing, and crumbled
14 lb portabella mushroom, sliced
14 lb shiitake mushroom, sliced
13 lb porcini mushroom, sliced
12 cup beef stock
12 cup freshly grated grana padano (can sub parmesan-reggiano)
salt and pepper
1 lb rigatoni pasta
1 teaspoon fresh parsley, minced
12 ounce black truffle, shaved

Directions

1

Heat oil in a skillet over medium heat.
2

Add sausage and allow to brown, stirring often, about 3 minutes.
3

Add all of the mushrooms and saute for 1 minute.
4

Deglaze pan with the beef stock, and allow to reduce for 5 minutes.
5

Stir in the grana and season with the salt and pepper.
6

Meanwhile, cook pasta until aldente in salted water.
7

Toss with the sauce, and top with shaved truffle and additional shaved cheese.