Penne gratin with chipolatas and mushrooms
Ingredients
Instructions
- 500 g Paris mushrooms (fresh, if possible)
- 500 g Penne rigate (or macaroni (or shells ^^ ))
- 600 g Crushed tomato pulp (fresh in season, canned otherwise)
- 12 chipolatas
- 100 to 150 g grated Parmesan
- 3 shallots
- Salt
- Ground pepper
- 2 tbsp. tablespoons Italian spices (ready mix (see at great expense or at the supermarket))
- 3 tbsp. tablespoons olive oil
- Finely chop the Paris mushrooms and brown them with the chopped shallots.
- When they begin to brown, add the chipolatas cut into five to six pieces.
- Brown for ten minutes over low heat.
- Add the tomato sauce, lightly salt and pepper.
- Add the Italian spices and simmer for ten minutes.
- During this time, cook the pasta in a large volume of boiling water (5 liters of water, 50 g of coarse salt for 500 g of pasta).
- Cook the pasta one minute less than the time indicated on the packet, drain well and toss with the sauce.
- Place in a gratin dish, sprinkle generously with grated parmesan and bake in a hot oven at 180°C for 15 to 20 minutes, until the gratin is golden brown.
- Serve hot, a small green salad makes an excellent accompaniment, this gratin is super easy to make and makes an excellent economical dish for large tables.
Penne gratin with chipolatas and mushrooms
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