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Ingredients

350g Barilla Whole Grain Penne Rigate
1 jar Barilla Olive Sauce
1/2 onion, thinly sliced
2 Italian style pork sausages, 1cm diced
100g pancetta, cut into 0.5cm cubes
100g swiss mushrooms, sliced
80ml dry white wine
80g Grana Padano cheese, grated
Extra virgin olive oil
Rock salt, for pasta water
Sea salt and pepper, to taste

Method

Step 1 In a large saucepan, bring plenty of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water.
Step 2 Drop the Barilla Whole Grain Penne Rigate into the water and stir. Cook as per the instructions on the box.
Step 3 Meanwhile, in a large fry pan, heat a little oil. Once hot, add the onion and pancetta and cook gently for 3 minutes. Then add the mushrooms and sausage and cook for a further 3 minutes. Finally add the white wine and allow it to evaporate.
Step 4 Add the Barilla Olive sauce and bring to a simmer.
Step 5 Drain the pasta 2 minutes before the suggested time, saving one ladle of cooking water. Toss the pasta and water into the saucepan with the sauce and allow it the pasta to finish cooking.
Step 6 Serve with a drizzle of Extra Virgin Olive oil and a sprinkle of Grana Padano cheese on top.

Whole grain penne with sausage, mushroom and olive sauce

How to make Whole grain penne with sausage, mushroom and olive sauce

Ingredients

Method