Bombardoni Pasta Mushrooms

Ingredientes

• 350 g Bombardoni Rigati n° 128
• 10 g Italian parsley
• 2 porcini mushrooms
• 1 onion
• salt and pepper to taste

Finely chop the onion and sautée in a casserole dish with the extra Virgin Olive Oil; finely slice and add the porcini mushrooms, and salt and pepper to taste.   Cook the mushrooms for about 5 minutes then add the tomato chunks and finely chopped parsley; continue cooking for a further 10 minutes.   Cook the Bombardoni Rigati in a pot full of salted water; drain and dress the pasta with the mushroom sauce. Serve immediately, garnished with a tablespoon of chopped parsley.