• 1 tablespoons extra-virgin olive oil
• 1/2 pound Italian sausage, removed from its casing and crumbled
• 1/4 pound Portobello mushrooms
• 1/4 pound shiitake mushrooms
• 1/3 pound porcini mushrooms
• 1/2 cup beef stock
• 1/2 cup freshly grated grana padano
• salt and freshly ground black pepper
• 1 pound rigatoni pasta
• 1 teaspoon fresh parsley, minced
• 1/2 oz black truffle, thinly shaved

Heat the olive oil in a 12" skillet over medium heat. Add the sausage and allow to brown, stirring frequently, about 3 minutes. Add all the mushrooms and sauté for 1 minute. Deglaze with beef stock and allow the sauce to reduce, about 5 minutes. Stir in the grana and season with salt and pepper.

Meanwhile, bring 6 quarts of water to a boil, add the pasta and salt. Cook until al dente and drain. Toss the sauace, sprinkle with fresh parsley, and top with the truffle and some additional grana padano. Serves 6

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