Bombardoni Rigati with porcini mushrooms

  • Difficulty


  • 350 g Bombardoni Rigati n° 128
  • 10 g Italian parsley
  • 2 porcini mushrooms
  • 1 onion
  • salt and pepper to taste
Bombardoni Rigati n° 128


Finely chop the onion and sautée in a casserole dish with the extra Virgin Olive Oil; finely slice and add the porcini mushrooms, and salt and pepper to taste.   Cook the mushrooms for about 5 minutes then add the tomato chunks and finely chopped parsley; continue cooking for a further 10 minutes.   Cook the Bombardoni Rigati in a pot full of salted water; drain and dress the pasta with the mushroom sauce. Serve immediately, garnished with a tablespoon of chopped parsley.