Since I had some left over mushroom sauce from yesterday's dish, today I made some pasta.
I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish.
Mezze maniche with mushrooms
I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great!