Corzetti pasta with dried mushroom ragu from Saveur Magazine, Jun/Jul 2014 (#166) (page 86)

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Notes about this recipe

  • apattin on January 08, 2019

    Too many dried mushrooms. Used 1/2 the amount and it was very good. You'll have to cook it longer and maybe add a bit of cornstarch at the end to get a thicker consistency.

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