Penne Bosciaola Recipes

PASTA ALLA BOSCAIOLA

Steps:

• Bring a large pot of water to a boil and salt it generously. Cook the pasta according to packet instructions until al dente.
• Meanwhile, heat the olive oil in a large skillet, once hot add the finely chopped shallot and saute for 1-2 minutes until softened.
• Add the sliced mushrooms and fry until softened (3-4 minutes). Next, add the Italian sausages removed from their casing and cook until browned.
• Add the cream, Parmigiano Reggiano and a good pinch of salt and pepper. Stir then simmer gently for a few minutes until thickened slightly.
• Add the cooked pasta with a splash of reserved pasta water to loosen the sauce if needed. Add the parsley, toss to combine then serve with more pepper and parmesan.

PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE

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.

PENNE BOSCIAOLA

Steps:

• Lightly saute onions an garlic until translucent.
• Add mushrooms and cook one mintue.
• Add tomatoes, salt and pepper and cook 30 seconds.
• Add chicken broth, butter argula, and cheese. Cook until heated through.
• Toss with cooked pasta.
• Garnish with shredded basil to taste.

PENNE BOSCIAOLA

Steps:

• Lightly saute garlic and onions until translucent.
• Add mushrooms and cook 1 minute.
• Add tomatoes, salt, pepper and cook 1 minute more.
• finish by adding chicken broth, butter, arugula or spinach, basil and cheese. Stir until heated.
• Toss with cooked pasta.