Penne Rigate with Italian sausage and mushrooms in Bolognese Sauce
Serves 4 People | Prep: 10 minutes | Cook: 15 minutes
INGREDIENTS:
─320g Barilla Penne Rigate
─1 jar Barilla Bolognese sauce
─1 garlic clove, crushed
─150g Italian sausage, skin removed
─150g Button Mushrooms, quartered
─1 sprig of Rosemary
─5g dry Porcini Mushrooms, soaked in water
─50g Parmigiano Reggiano cheese, grated
─40ml Extra Virgin Olive Oil
─Rock Salt
─Sea Salt & Black Pepper
METHOD:
1. Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
2. Heat a little oil in a large fry pan. Add the garlic, rosemary and sausage mince and cook for 2 minutes, or until browned.
3. Add both porcini and button mushrooms and cook together for 2 minutes.
4. Season with salt & pepper; remove the garlic and rosemary and add ½ ladle of the pasta water.
5. Add the Bolognese Sauce, bring to a simmer and cook for 3 minutes.
6. When the sauce is ready, drop the pasta into the boiling water and stir. Cook as per the instructions on the box.
7. Drain the pasta 2 minutes before the suggested cooking time and toss in with the sauce.
8. Add the Parmigiano Reggiano cheese and stir to combine.
9. Serve immediately with a drizzle of good quality Extra Virgin Olive Oil.
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