| 1 box | BARILLA Campanelle |
| 1/4 cup | extra virgin olive oil |
| 1/2 cup | white onion, finely chopped |
| 1/2 pound (8 ounces) | Italian sausage (without fennel) |
| 1/2 cup | dry red wine |
| 2 cups | water |
| 1/4 cup (4 tablespoons) | tomato paste |
| 1 cup (3 ounces) | assorted wild mushrooms (such as chanterelle, porcini, crimini and morels) |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/3 cup | Parmigiano 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.