INGREDIENTS
3
Carrots
2
Garlic cloves
5 oz
Mushrooms, assorted
1
Onion
1 tsp
Oregano, fresh leaves
1 oz
Porcini mushrooms, dried
1
Red bell pepper
2 tsp
Thyme, fresh leaves
2 tbsp
Tomato paste
1 lb
Rigatoni pasta
1 tsp
Black pepper, freshly ground
2 tsp
Salt
1/4 cup
Olive oil
1/2 cup
Mascarpone cheese
1/4 cup
Parmesan
1/2 cup
Red wine
1 1/2 cups
Water, hot