Rigatoni with Porcini Mushrooms
Prep-Time: 5-10
Cooking Time: 1 hr

2 oz of dried porcini mushrooms
2 tablespoon of olive oil
2 shallots, finely minced
3 garlic cloves, finely minced
3/4 cups of warm water
1 small bouquet of parley, chopped
1 can (14oz) of plum tomatoes, chopped
3 1/2 cups of dried rigatoni
1/2 chicken bouillon
1/4 cup parmesan cheese
salt & pepper to taste
1/4 cup of Shiraz white wine


Soak mushrooms in the warm water for 15-20 minutes

Then strain mushrooms well to remove water. Reserve this juice for later use

In a large skillet, heat oil and saute the garlic, shallots, and parsley for about 5 minutes. stir occasionally

Add the mushrooms and butter and stir until butter is melted. Add tomatoes, sugar, chicken bouillon salt & pepper, wine and the reserved juice. Bring to a boil, then cover. Cook on low heat for about 20 minutes. Stir occasionally.

Meanwhile, cook pasta according to package instructions

Then add the pasta to the sauce skillet and blend well

Sprinkle with cheese and serve with garlic bread