Pasta alla Boscaiola
55 minServes 6
A woodsman's pasta with bacon, mushrooms, tomatoes and cream, simmered into a rich sauce for tube pasta.
| prepBring a large pot of salted water to a boil for pasta | ||||||
| 30 g dried wild mushrooms | Soak dried mushrooms in hot water | Season, plate with parsley garnish | ||||
| 180 ml hot water | ||||||
| 170 g bacon, sliced lengthwise then crosswise | Slice bacon, fry until crisp, medium heat | Sauté cremini mushrooms in bacon fat until browned | Drain wild mushrooms, chop & stir in with garlic & herbs | |||
| 225 g cremini mushrooms, sliced | ||||||
| 5–6 cloves garlic, minced | ||||||
| A few large sprigs fresh rosemary (or 1/2 tsp dried) | ||||||
| A few large sprigs fresh thyme (or 1/2 tsp dried) | ||||||
| 120 ml white wine | Add soaking liquid & wine, reduce by half, medium-high | Stir in diced tomatoes & tomato sauce | Simmer 15 min | Stir in cream & Romano cheese, cook 2–3 min | Cook pasta, drain & add to skillet, toss well | |
| 1 (425 g) can diced tomatoes | ||||||
| 1 (425 g) can tomato sauce | ||||||
| 120 ml heavy cream | ||||||
| 50 g grated Romano cheese | ||||||
| 340 g dried pasta in tube shape | ||||||
| Salt and pepper to taste | ||||||
| Fresh parsley for garnish | ||||||
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