Soak the dried mushrooms in warm water for a few hours. Drain them, setting aside 2 or 3 ladles of the water. Clean any grit from the mushrooms and chop them finely.
In a saucepan, heat the oil, brown the onion, and add the mushrooms. In a saucepan, pour in the liquid that the mushrooms soaked in, add salt, the concentrate, and the bay leaf, then let cook on low for approximately 20 minutes.
Cook the Barilla Penne Rigate in plenty of salted water, then drain when al dente, and pour into the sauce. Season to taste with parsley, butter, and freshly ground pepper.