Al Bronzo™ Conchiglie with Porcini Mushrooms

and Calabrian Chili Peppers

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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 7 Servings

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
  • Calabrian pepper paste to taste
  • Salt and black pepper to taste
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Instructions

  • Bring a pot of water to a boil.

  • Meanwhile, reconstitute porcini mushrooms in 1½ cups of warm water.

  • Blanch tomatoes in the boiling water for 1 minute, drain, peel, cut in half, get rid of seeds and dice ½ inch.

  • Bring a large pot of water to a boil; cook pasta according to package directions. 

  • 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. 

  • Add tomatoes and mushroom water, season with salt and pepper and simmer for ten minutes.

  • Drain pasta and toss with mushroom sauce. Stir in butter, cheese, and parsley before serving.

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