Bring a large pot of water to the boil and add rock salt.
COOK THE PASTA
Drop the Barilla Whole Grain Penne Rigate into the water and stir. Cook according to the instructions on the pack.
COOK THE MEAT
Meanwhile, in a large fry pan, heat a little oil. When hot, add the onion and pancetta and cook gently for 3 minutes, then mushrooms and sausage and cook for an extra 3 minutes. Finally add the white wine and allow it to evaporate.
ADD THE SAUCE
Add the Barilla Olive sauce and bring to a simmer.
COMBINE AND SERVE
Drain the pasta a couple of minutes before the suggested time and toss it into the saucepan with ½ cup of cooking water to allow the pasta to finish cooking in the pan. Serve with a drizzle of Extra Virgin Olive oil and a sprinkle of Grana Padano cheese on top.
