Al Bronzo™ Conchiglie with Porcini Mushrooms & Calabrian Pepper
Al Bronzo™ Conchiglie with Porcini Mushrooms & Calabrian Pepper
35 minutes total
- Al Bronzo
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- Gatherings
- Mushroom
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
The porcini mushrooms add a savory nutty flavor, while the Calabrian chili peppers add a touch of heat to this homemade red sauce recipe.
“Conchiglie” translates to “shells” in Italian. Barilla Al Bronzo Conchiglie pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Ingredients
Serves 7
Ingredients for Al Bronzo™ Conchiglie with Porcini Mushrooms & Calabrian Pepper:
| 1 | Box Barilla® Al Bronzo™ Conchiglie pasta |
| 4 | Tablespoons extra virgin olive oil, divided |
| 2 | Cloves garlic, minced |
| ½ | Ounce dried porcini mushrooms, reconstituted in water |
| 8 | Plum tomatoes |
| ½ | Cup Romano cheese, grated |
| 1 | Tablespoon butter |
| 1 | Tablespoon Italian parsley, chopped |
| To taste | Calabrian pepper paste |
| To taste | Salt and black pepper |
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 a pot of water to a boil.
Step 2
Meanwhile, reconstitute porcini mushrooms in 1½ cups of warm water.
Step 3
Blanch tomatoes in the boiling water for 1 minute, drain, peel, cut in half, get rid of seeds and dice ½ inch.
Step 4
Bring a large pot of water to a boil; cook pasta according to package directions.
Step 5
Meanwhile, in a skillet sauté garlic and pepper paste (to taste) with olive oil for one minute, add drained mushrooms [reserve 1 cup of soaking water] and sauté for two minutes.
Step 6
Add tomatoes and mushroom water, season with salt and pepper and simmer for ten minutes.
Step 7
Drain pasta and toss with mushroom sauce. Stir in butter, cheese, and parsley before serving.