Instructions

1. Trim the stems from 1 ounce dried shiitake mushrooms (no need to trim stems if using porcinis). Place the mushrooms, 3/4 cup dry white wine, and 1/4 cup boiling water in a medium bowl. Let the mushrooms soak until pliable, 25 to 30 minutes. Meanwhile, prepare the remaining ingredients.
2. Prepare the following, adding each to the same medium bowl as you complete it: Finely chop 1 medium yellow onion (about 2 cups). Mince 3 garlic cloves. Pick the leaves from 2 fresh rosemary sprigs and finely chop (about 2 teaspoons).
3. Thinly slice 1 pound cremini or baby bella mushrooms. Finely grate 1 1/2 ounces Parmesan cheese (about 1/2 cup), or measure out 1/3 cup store-bought grated. Pick the leaves from 1/4 medium bunch fresh parsley and coarsely chop (about 1/2 cup). Cut 3 slices of thick-cut bacon crosswise into 1/2-inch pieces. Remove the casings from 1 pound raw hot Italian sausage if needed.
4. When the dried mushrooms are ready, remove from the liquid and squeeze the excess liquid back into the bowl (reserve the liquid). Finely chop and add to the bowl with the onion.
5. Bring a large pot of heavily salted water to a boil. Meanwhile, make the sauce.
6. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the bacon and sausage. Break the sausage into small pieces with a wooden spoon and cook, stirring occasionally, until the bacon is crisp and the sausage is lightly browned, about 10 minutes. Using a slotted spoon, transfer to a plate.
7. Reduce the heat to medium. Add the cremini mushrooms and 1/2 teaspoon kosher salt, and cook until the moisture releases and evaporates, about 7 minutes. Add the onion mixture and cook until fragrant, 1 to 2 minutes. Add the mushrooms soaking liquid, leaving behind any sediment at the bottom, and cook for 1 minute.
8. Add 1 (28-ounce) can crushed tomatoes and stir to combine. Bring to a simmer cook until the moisture is slightly evaporated, 8 to 10 minutes. Meanwhile, add 1 pound dried rigatoni pasta to the boiling water and cook for 1 minute less than the package instructions for al dente.
9. Reserve 1 cup of the pasta water, then drain the pasta. Add the pasta, reserved sausage and bacon, Parmesan, 1/2 cup heavy cream, and 1/4 teaspoon black pepper to the sauce. Toss until combined, adding the pasta water 1/4 cup at a time if the sauce is too thick. Serve topped with the parsley and more grated Parmesan cheese if desired.