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Thick Spaghetti with Barilla Mushroom Sauce and Ricotta (Spaghetti Grossi con Sugo ai Funghi e Ricotta)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1 boxBARILLA Thick Spaghetti
1 jarBARILLA Mushroom Sauce
2 tablespoonsextra virgin olive oil
1 clovegarlic, crushed
1 smallshallot, minced
¾ cupricotta cheese
¼ cupheavy cream
to tastesalt
to tastefreshly ground black pepper
2 tablespoonsfresh parsley, chopped


HEAT a sauté pan over medium heat, add the oil and shallots. Sauté for 3 minutes or until the shallot is slightly browned. Add the garlic and sauté for an additional 30 seconds.
ADD the Mushroom Sauce and ½ cup of water. Bring to a light simmer and continue simmering for 10 minutes.
ADD the ricotta and cream; continue to simmer for 5 minutes or until the desired consistency is reached.
Meanwhile COOK the Thick Spaghetti according to the package directions. Season the sauce with salt and pepper to taste. Remove the crushed clove of garlic from the sauce
DRAIN and toss the Thick Spaghetti with the sauce. Finish the dish with the parsley and serve




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