Filtered Water, Tomato Paste, Roasted Onion, Tomato (Fresh Vine-Ripened California Tomato, Calcium Chloride, Citric Acid), Balsamic Vinegar (Wine Vinegar, Grape Must, May Contain Sulfites), Salt, Dehydrated Mushrooms with Porcini, Burgundy Wine Reduction (May Contain Sulfites), Expeller Pressed Canola Oil, Garlic, Basil, Oregano.
Porcini Tomato Pasta: Serves 4. 2 cups (6 oz) dried pasta, such as casarecce or fusilli; 1 pouch Red Fork Pasta Skillet Sauce Parsley and Parmesan, for garnish. 1. Combine pasta, all of the Sauce, and 3 cups of water in 10-inch skillet (nonstick is best). Bring to a boil over high heat. Simmer vigorously, stirring often, until sauce thickens and pasta is al dente (nearly tender), about 15-20 minutes. 2. Remove from heat. Let stand 2 minutes. Stir well and serve with parsley and Parmesan. Pouch not intended for microwave use.
Always refer to the actual package for the most accurate information