PENNE RIGATE WITH ITALIAN SAUSAGE AND MUSHROOMS IN BOLOGNESE SAUCE
PENNE RIGATE WITH ITALIAN SAUSAGE AND MUSHROOMS IN BOLOGNESE SAUCE
25 minutes total
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Penne Rigate with Italian sausage and mushrooms in Bolognese sauce for a delicious meal!
Ingredients
Serves 4
| 320 g | Barilla Penne Rigate |
| 1 jar | Barilla Bolognese sauce |
| 150 g | Italian sausage, skin removed |
| 150 g | button mushrooms, quartered |
| 1 garlic clove | , crushed |
| 1 | sprig rosemary |
| 5 g | dry Porcini mushrooms, soaked in water |
| 50 g | Parmigiano Reggiano, freshly grated |
| 40 ml | Extra Virgin Olive Oil |
| To taste | Salt and pepper |
| Rock salt, for pasta water |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring plenty of water to the boil in a large pot. Once boiling add rock salt. We recommend 7 grams per litre of water.
Step 2
Cook Penne and drain 2 minutes before suggested on the pack. Make sure you reserve a ladle of pasta cooking water.
Step 3
In the meantime, heat the olive oil in a large fry pan. Add the garlic, rosemary and sausage mince and cook for 2 minutes, or until browned. Add both the Porcini and Button mushrooms, cooking together for two minutes. Season with salt and pepper, then remove the garlic and rosemary and add 1/2 ladle of pasta water. Add the Bolognese sauce, bring to a simmer and cook for 3 minutes.
Step 4
When the sauce is ready, add the Penne and toss through so it is thoroughly coated in sauce. Add the Parmigiano Reggiano cheese and stir to combine. Then, serve immediately with a drizzle of Extra Virgin Olive Oil over the top.
