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Campanelle with Sausage Ragu and Wild Mushrooms
Campanelle con Ragu di Salsiccia e Funghi di Bosco

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1 boxBARILLA Campanelle
1/4 cupextra virgin olive oil
1/2 cupwhite onion, finely chopped
1/2 pound (8 ounces)Italian sausage (without fennel)
1/2 cupdry red wine
2 cupswater
1/4 cup (4 tablespoons)tomato paste
1 cup (3 ounces)assorted wild mushrooms (such as chanterelle, porcini, crimini and morels)
to tastesalt
to tastefreshly ground black pepper
1/3 cupParmigiano cheese, freshly grated


BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Sauté onions for about 10 minutes or until translucent.
ADD sausage. Cook until sausage is brown and crumbly, about 5 minutes.
ADD red wine to the skillet and continue cooking, scraping bottom of the skillet with a spoon and allowing some of the wine to evaporate (about 4 minutes).
ADD water, tomato paste and mushrooms. Simmer about 10 minutes or until the sauce slightly thickens. Set aside.
ADD pasta to boiling water. Cook according to package directions.
WARM sauce while pasta is cooking.
DRAIN pasta. Immediately add hot pasta to sauce. Mix well. Sprinkle with Parmigiano cheese.
TRANSFER to a serving platter or bowl and serve.




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