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Whole grain penne rigate with Italian sausages, mushrooms, pancetta and olive sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fiber-rich whole grain penne rigate: a deliciously smart choice for boosting your dietary fiber intake.
Ingredients:
  • 350g whole grain penne rigate
  • 1 jar olive sauce
  • 1/2 onion, thinly sliced
  • 2 pork Italian sausages, 1cm diced
  • 100g pancetta (Guanciale), cubed
  • 100g swiss mushrooms, sliced
  • 82.50 gm of white wine, dry
  • 80g Grana Padano cheese, grated
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • Bring a large saucepan of water to a vigorous boil, then add rock salt (7g per litre of water).
  • Add the Barilla whole grain penne rigate to the boiling water and stir occasionally. Cook as directed on the package.
  • In a large fry pan, heat a splash of oil. Sauté onion and pancetta for 3 minutes, then add mushrooms and sausage and cook for an additional 3 minutes. Deglaze with white wine and let it evaporate.
  • Pour in the tantalizing Barilla olive sauce and let it gently come to a simmer.
  • Cook the pasta until just shy of al dente, then transfer it to the saucepan along with ½ cup of pasta cooking water to finish cooking together.
  • Finish with a luxurious drizzle of extra virgin olive oil and a generous sprinkle of Grana Padano cheese.

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