| Prep Time | 15 minutes |
| Cook Time | 27 minutes |
| Servings |
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Ingredients
- 400 g elicoidali
- 400 g peeled tomatoes
- 250 g peas
- 300 g white mushrooms
- 100 g dried porcini mushrooms
- 150 g bacon
- 2 garlic cloves
- 1 small onion
Ingredients
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Instructions
- Cook the white mushrooms in a small pan with oil and garlic.
- Meanwhile, in another large and high pan, fry a clove of garlic and the finely chopped onion and add the diced bacon and also the mushrooms.
- Add the tomato sauce and some peas, a little salt and pepper as you like and cook for about 15 minutes.
- Cook the elicoidali for 12 minutes, drain and then, finish cooking for less than a minute in a pan with the sauce and a tablespoon of cooking water, over high heat.
- Complete with a sprinkling of Parmigiano Reggiano and a little black pepper as desired.