PENNE RIGATE

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COOKING TIME: 11-12 MINUTES

Barilla PENNE RIGATE

THE TASTE OF ITALY

Penne Rigate with Instructions:

350g Barilla Penne Rigate: 50g butter, 50g dried mushrooms, 1 medium onion, 1 bay leaf, 1 teaspoon tomato paste 4 tablespoons extra virgin olive oil, 2 tablespoons chopped parsley, salt and freshly ground pepper.

Soak the mushrooms in warm water for two hours, then drain well, set aside three fadlefuls of the liquid and chop the mushrooms finely.

Soute the onion in oil and add the mushrooms.

Add the reserved liquid, the tomato paste and the bay leaf, salt to taste and simmer for 20 minutes.

Cook the Penne Rigate, drain, mix with the sauce and season with parsley, butter and pepper.

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