PASTA ALLA BOSCAIOLA
Pasta alla boscaiola, aka "Woodman's Pasta", is a classic Tuscan Italian sauce made with smoky bacon, earthy mushrooms, tomatoes and cream, creating the ultimate Italian comfort food!
Provided by Whitney Bond
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a Dutch oven or large sauté pan on the stove, cook the chopped bacon over medium-high heat, stirring often, until browned, about 5-7 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.
- Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes
- Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes
- Add the puréed tomatoes and white wine.
- Season with salt and pepper.
- Bring to a simmer, then lower the heat to maintain a bare simmer.
- Simmer for 10-15 minutes.
- Meanwhile, bring a pot of salted water to a boil.
- Add pasta and cook until al dente.
- Drain pasta, reserving about one cup of the pasta-cooking water.
- Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.
- Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.
- I recommend adding no more than 1-2 tablespoons of cooking water at a time.
- After the sauce reaches your desired consistency, remove the pasta and sauce from the heat and stir in the parsley and cheese.
- Serve additional parmesan cheese on the side for grating over the plated pasta.
Nutrition Facts : Calories 692 kcal, Carbohydrate 69 g, Protein 21 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 143 mg, Sodium 688 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE
An earthy and smoky pasta dish rich with mushrooms, tomato, cream, and bacon.
Provided by Daniel Gritzer
Categories Mains Quick Dinners
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
- Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
- Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.
Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Cholesterol 80 mg, Fiber 10 g, Protein 23 g, SaturatedFat 16 g, Sodium 965 mg, Sugar 11 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
PASTA ALLA BOSCAIOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for pasta.
- Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
- Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
- Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
- Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
- Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.
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