BARILLA PENNE RIGATE

WITH ITALIAN SAUSAGE AND MUSHROOMS IN BOLOGNESE SAUCE

Classic Blue Box Penne Rigate Pasta

Made with

Barilla Penne Rigate

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Prep
Cook
Skill
Beginner


584.8
Calories
26g
Total Fat
20.8g
Protein
64g
Total Carbohydrates

Ingredients 4 Number of Servings

Ingredients for 4 people
  • 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

  • Salt and pepper, to taste

  • Rock salt, for pasta water

Instructions

  • TO START

    Bring plenty of water to the boil in a large pot. Once boiling add rock salt. We recommend 7 grams per litre of water.

  • COOK THE PASTA

    Cook Penne and drain 2 minutes before suggested on the pack. Make sure you reserve a ladle of pasta cooking water.

  • PREPARE THE SAUCE

    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.

  • COMBINE AND SERVE

    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.
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