Empty the bag with the mushroom sauce in a large frying pan and bring to a slow simmer. Taste for salt and adjust to your liking.
Cook the pasta in a large saucepan of boiling well-salted water until al dente (3-4 minutes).
Drain, add to sauce and toss over medium-low heat until sauce coats pasta. Add the parmesan and toss a couple more times.
Divide into two bowls.
 
It contains toasted durum semolina, Tipo 00 flour, Chestnut flour, Pine mushrooms, Shallots, Butter, Olive oil, parmesan cheese, chestnuts, salt

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