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Cellentani with Mushrooms (Cellentani alla Boscaiola)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: Toscana-Trentino-Alto Adige

Wine pairing: Red

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Ingredients

2 cupsboiling water
2 cupsdried porcini mushrooms
1/3 cupextra virgin olive oil
2 smallonions, chopped
1 tbsp.tomato paste
1 tsp.fresh thyme
1bay leaf
1 tsp.salt
1/4 tsp.freshly ground black pepper
1 (16 oz.) boxBARILLA Cellentani
2 tbsp.fresh Italian parsley, chopped


ADD dried mushrooms to boiling water; cover and let stand 15 minutes. Drain mushrooms, reserving ¾ cup liquid.
HEAT oil in skillet over medium-high heat. Sauté onion 2 to 3 minutes. Add mushrooms and reserved liquid, tomato paste, thyme, bay leaf, salt and pepper; cook over low heat 15 to 20 minutes or until most of the liquid is reduced.
COOK Cellentani according to package directions; drain and return to pot.
ADD mushroom mixture to hot Cellentani; toss. Transfer to serving platter; sprinkle with parsley. Makes 4 to 6 servings



Substitute ½ teaspoon dried thyme leaves for fresh


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