Add salt and then the macaroni to the boiling water. Let boil 20 minutes, stirring to avoid sticking at the bottom of the kettle. Drain in colander; pour
If dried mushrooms are used, soak in warm water 1 or 2 hours, changing the water several times. Heat the butter, add the onion; when slightly browned, add the flour, then the soup stock. Stir until smooth; add the tomatoes, strained, and let simmer 20 minutes, then pour over the macaroni. Add mushrooms, season with salt and paprika; let heat through, add the parsley. Place on platter, sprinkle Parmesan cheese on top.
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