TOSCANA - Boscaiola Mushroom Sauce
1 lb of Viaggio Rigatoni
1 can of Viaggio Whole Peeled tomatoes
1/2 cup of Viaggio Extra Virgin Olive Oil
1/2 cup of onions
0.5 lb of mushrooms
Put the Viaggio Extra Virgin Olive Oil in a pan and add the onions. When they turn gold add the mushrooms, a little bit of water, the Viaggio Whole Peeled Tomatoes, some salt and parsley. Cook and stir for a few minutes. Boil the Viaggio Rigatoni and when they are al dente, drain them, add them in the pan and sauté. Then serve!