Boscaiola bronze-drawn spaghetti with porcini mushroom sauce

Ready to cook in just a few minutes without the need to add other ingredients, spaghetti alla Boscaiola is prepared with only natural ingredients.

PREPARATION: in a non-stick pan or pot, bring 700ml of water and 2 or more tablespoons of extra virgin olive oil to the boil.
Pour the contents of the bag, cover and cook on medium-low heat for 12 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue to cook for 2 minutes or more UNTIL THE WATER IS ALMOST COMPLETELY ABSORBED AND THE SAUCE CREAMY. Season with salt, add EVO oil and let rest 1 minute before serving.

TIPS : add a crumbled sausage and a handful of walnuts during cooking.

WINE PAIRING : Sangiovese di Romagna DOC or light red wines.

INGREDIENTS : pasta (durum WHEAT semolina, water) 88%, tomato, porcini mushrooms (Boletus Edulis) 3.2%, rice flour, salt, garlic, CELERY, carrot, onion, parsley, extra virgin olive oil. May contain traces of: other cereals containing GLUTEN, ALMONDS, HAZELNUTS, SOY, TUNA, MUSTARD, CUTTLEFISH, EGGS. Contains no added glutamate, chemical ingredients or animal derivatives. Store in a cool, dry place and away from light sources. Produced with dehydrated ingredients. Pasta origin: Italy. To be consumed after cooking.