| 1 box | BARILLA® Whole Grain Penne |
| 2 tablespoons | olive oil |
| 1 small | onion, diced |
| 2 cups | porcini mushrooms, dried |
| 1 pound | Italian sausage |
| 1/2 cup | white wine |
| 3/4 cup | heavy cream |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING large pot of water to a boil fro cooking the pasta.
SIMMER another small pot of water. Place dried mushrooms in a medium bowl and cover with simmering water; drain after re-hydrating for 10 minutes.
SAUTÉ the onions in olive oil in a large skillet. Add the Italian sausage and brown well, breaking sausage into small pieces. Deglaze pan with white wine and continue cooking until liquid is reduced by three fourths.
ADD heavy cream and continue cooking until liquid is reduced by half.
ADD mushrooms and fold in. Season with salt and pepper
COOK Barilla® Whole Grain Penne according to the package directions; drain and toss with the sauce in the skillet.