Penne with Mushrooms and Turkey Sausage | Williams Sonoma

Ingredients

• 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<br>   for serving
• Chopped fresh flat-leaf parsley for garnish