Penne with Norcino meat sauce and mushrooms
Leonardo Pellacani
Menù Ingredients
500 g. Penne Pasta
N˚ 1 Onion
N˚ 1 Celery Stalk
q.s. Parsley
q.s. Parmigiano Reggiano Cheese
q.s. Pepper
q.s. Salt
Serve 6
In a saucepan with a little oil sautè the finely chopped onion and celery. Add the pork meat sauce, the aseptic mushrooms and the porcini mushrooms. Season with salt and pepper and complete with chopped parsley. Meanwhile, cook the penne in boiling salted water until al dente, drain them and toss them in the prepared sauce. If necessary adjust the consistency with some cooking water. Sprinkle the pasta with the grated parmigiano reggiano and serve immediately.
Use Gluten Free pasta.
