• 400g Barilla Penne Rigate #73
  • 400g Barilla Bolognese sauce
  • 250g Mushroom, sliced
  • 50g Parmesan cheese
  • 3 tbsp Extra virgin olive oil


  • Bring 4L of water to boil in a large pot.
  • Once boiling, add salt (7g salt to 100g pasta) and cook pasta for 11 mins. Stir occasianlly.
  • Meanwhile, saute sliced mushroom with extra virgin olive oil for 5 mins.
  • Then, add in Bolognese sauce into the pan and heat for another 2 mins.
  • Drain the pasta and toss in the sauce and sprinkle with parmesan cheese.