- 1 (8 ounce) package dry pastini
- 3 cups veal stock
- 1 grilled portobello mushroom cap, sliced
- 1 tablespoon tomato paste
- 1 tablespoon red wine
- salt and pepper to taste
In a large pot, combine pasta, stock, mushroom, tomato paste, wine and salt and pepper to taste. Cook over medium-high heat for 8 to 10 minutes, or until pasta is al dente.