Wood pens
Instructions
Soften mushrooms in hot water and then drain them.
Sauté the garlic with 4 tablespoons oil.
Add the shredded mushrooms and cook for a few minutes.
Sprinkle with half the mushroom filtered water and evaporate.
Combine the tomato paste diluted with a little broth and cook for 30 minutes.
Before the end of cooking add 1/2 glass of milk.
Season the pasta with the sauce and the Parmesan.
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette rigate
- 50 g of dried porcini mushrooms
- 30 g of grated parmesan cheese
- 2 cloves of garlic
- 1 tablespoon of tomato paste
- Broth
- Olive oil
- Milk
- Salt
- Pepper