Ingredienti per 4 persone: 350gr pennette rigate - 400gr funghi chiodini - 1/2 cipolla - 40gr burro - 1 cucchiaio concentrato di pomodoro - 200gr panna da cucina - sale - prezzemolo.
Cut the stems of the mushrooms, leaving only the tender part. If there is any fungus biggest split in two the head. Then wash and dry them carefully.
Finely chop the onion and parsley, previously washed and dried. Meanwhile
mushrooms cook in boiling salted water for three minutes and then drain well.
Melt the butter in a pan and then brown the onion a few minutes.
Add mushrooms and tomato paste (I use the vegetables with the onion-carrot and celery) and continue cooking for 10 minutes without a lid, adding a little 'water if necessary.
Adjust salt and see if the mushrooms are cooked, so if it is not the time to cook. At the end
add the cream and allow to dry one minute, then turn off the heat and add the chopped parsley. Skip
then boiled in the sauce the pasta al dente and drained.
Serve hot.
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