- 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.