Penne Rigate alla Boscaiola

Description:
Penne Rigate is a thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length. The rigate in the pasta name indicates that the pasta has a ridged surface.

Ingredients:
350 g Penne Rigate
50 g butter
50 g dried porcini mushrooms
1 medium onion
1 bay leaf
1 tablespoon tomato paste
4 tablespoons of EVOO
2 tablespoons chopped parsley
salt
freshly ground pepper


Directions:
Soak the mushrooms in warm water for 2 hours, drain and finely chop and keep back in 3 ladles of water.

Brown the onion in the oil and add the mushrooms.

Add the mushroom, water, salt, tomato paste, bay leaf and cook over low heat.

Cook the penne rigate pasta. Pour into the sauce and add butter, pepper and parsley.