BARILLA WHOLE GRAIN PENNE RIGATE

WITH ITALIAN SAUSAGE, MUSHROOMS, PANCETTA AND OLIVE SAUCE

Wholegrain Penne Rigate

Made with

Barilla Whole Grain Penne

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Prep
Cook
Skill
Beginner

This is a really delicious combination of flavours that is sure to become a family favourite.

658
Calories
24.8g
Total Fat
34.5g
Protein
63.7g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 350g Barilla Whole Grain Penne Rigate
  • 1 jar Barilla Olive Sauce
  • 1/2 onion, thinly sliced
  • 2 Italian pork sausages, 1cm diced
  • 100g pancetta (Guanciale), cubed
  • 100g swiss mushrooms, sliced
  • 1/3 cup of dry white wine
  • 80g Grana Padano cheese, grated
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Instructions

  • TO START

    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.
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