Maccheroncini Alla Boscaiuola Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA ALLA BOSCAIOLA



Pasta alla Boscaiola image

Pasta alla Boscaiola - a super easy pasta recipe made with a rich and creamy sausage and mushroom sauce. It's quick, comforting, and super delicious!

Provided by Emily Kemp

Categories     Main Course

Time 30m

Number Of Ingredients 9

4 cups penne pasta ((400g))
1 shallot (, finely chopped)
3 cups crimini mushrooms (chestnut UK) (, sliced (180g))
2 Italian sausages
¾ cup heavy cream ((150ml))
½ Parmigiano Reggiano (finely grated (25g))
1 small bunch fresh parsley (finely chopped)
1-2 tbsp olive oil
Salt and pepper (for seasoning)

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.

Nutrition Facts : Calories 742 kcal, Carbohydrate 79 g, Protein 23 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 94 mg, Sodium 436 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

PASTA ALLA BOSCAIOLA



Pasta alla Boscaiola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup dried porcini mushrooms
2 cups chicken stock or vegetable stock, for vegetarian preparation
5 to 6 tablespoons EVOO
1/2 cup diced pancetta or guanciale or 1/2 pound sweet sausage, optional
1 pound maitake/hen of the woods mushrooms or mixed mushrooms, trimmed or pulled into pieces or sliced
3 stems fresh rosemary
3 stems fresh sage
3 shallots, finely chopped
4 large cloves garlic, grated, sliced or chopped
Salt and coarse black pepper
1 cup white wine
1 can (14 ounces) Italian tomatoes or diced tomatoes
1 to 1 1/2 cups passata or tomato puree
3 tablespoons heavy cream or butter, optional
1 pound pappardelle
1 to 2 handfuls pecorino cheese
1/4 cup chopped flat-leaf Italian parsley

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.

MACCHERONCINI ALLA BOSCAIUOLA



Maccheroncini Alla Boscaiuola image

Okay, here's the story. I've been holding off on posting this recipe, namely because unless I go out in the woods and pick my own mushrooms, this would be an extremely expensive dish. (Doesn't look like I'll be having any time in the near future to go mushroom harvesting, what with my conflicting coffee dates and hair salon appointments...) I dedicate this recipe to you mushroom foragers out there in Zaarland and Beyond. Note that the white truffle specified in this recipe is referring to the Oregon white truffle described as having the taste of "a strange mix of pineapple, port, rich soil and chocolate." You will have to substitute accordingly using local mushrooms in your area. Recipe comes with a good pedigree-Chef Michael Hart of the Donatello Restaurant in San Fransisco. Ladies and Gentlemen I present to you: Pasta in the Style of the Woodcutter's Wife: (Please turn off all cell phones.)

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

1/2-2/3 cup dried porcini mushrooms
2 tablespoons butter
2 cups heavy cream
1 lb maccheroni pasta (or good quality elbow macaroni)
1 fresh white truffle, sliced
1 1/2 cups freshly grated parmesan cheese (the BEST imported *ungrated* Parmesan you can find!)
salt, to taste
white pepper, to taste

Steps:

  • In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.
  • In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.
  • Stir in the whipping cream and reserved mushroom soaking liquid.
  • Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.
  • In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.
  • Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.
  • Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!
  • Yield is estimated.

Nutrition Facts : Calories 1394.7, Fat 83, SaturatedFat 50.5, Cholesterol 281.7, Sodium 886.9, Carbohydrate 120, Fiber 4.9, Sugar 3.3, Protein 42.4

PASTA BOSCAIOLA



Pasta Boscaiola image

Pasta alla Boscaiola ("woodsman-style pasta") features a rich blend of mushrooms and bacon tossed with pasta in a silky garlic-herb tomato cream sauce. See notes above for potential ingredient variations.

Provided by Ali

Time 1h

Number Of Ingredients 16

3 cups vegetable broth
1 ounce dried porcini mushrooms
6 ounces pancetta (or thick-cut bacon), finely diced
8 ounces baby bella mushrooms, quartered
3 shallots, finely chopped
5 cloves garlic, minced
2 tablespoons finely-chopped fresh rosemary
2 teaspoons fresh thyme leaves
1/2 teaspoon crushed red pepper flakes
fine sea salt and freshly-cracked black pepper
1 cup dry white wine
1 (15-ounce) can fire-roasted crushed tomatoes
3 tablespoons tomato paste
1 pound uncooked pasta (I used mezzi rigatoni)
3/4 cup heavy cream
freshly-grated Parmesan, for topping

Steps:

  • In a medium saucepan, stir together the broth and dried porcini. Bring the stock to a simmer over high heat. Then reduce to low, cover and simmer for 15 minutes or until the mushrooms are tender.
  • Meanwhile, bring a large pot of generously-salted water to a boil for the pasta.
  • Meanwhile, cook the pancetta in a large saucepan over medium-high heat, stirring occasionally, for about 3-5 minutes or until the fat has rendered. Use a slotted spoon to transfer the pancetta to a clean plate and set aside. Leave about 1.5 tablespoons of the pancetta grease in the pan and discard the rest. (Or if there's not enough grease, add a bit of olive oil at any point while sautéing the veggies.)
  • Add the quartered baby bella mushrooms to the pan and sauté in the pancetta grease, stirring occasionally, until browned. Add the shallots, garlic, rosemary, thyme, crushed red pepper flakes, and a few twists of black pepper and sauté for 3 minutes, stirring frequently.
  • Gradually pour in the white wine and use a wooden spoon to loosen any browned bits on the bottom of the pan. Add the crushed tomatoes, tomato paste, cooked pancetta and stir to combine.
  • Meanwhile, transfer the cooked porcini mushrooms to a cutting board and roughly-chop them into bite-sized pieces. Transfer chopped mushrooms to the tomato sauce, along with 1 ½ cups of the porcini broth. (Be sure to filter the broth through a fine-mesh strainer to avoid any silt that may have gathered in the bottom of the pan.)
  • Reduce heat to medium-low. Continue to simmer the sauce for about 15 minutes, or however long it takes the pasta to cook.
  • Meanwhile, add the pasta to the boiling water and cook until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
  • Stir the cream into the tomato sauce. Then combine the tomato sauce and cooked pasta in the large stockpot and gently toss for 1-2 minutes until the pasta reaches al dente, adding in a few spoonfuls of the starchy pasta water at a time if needed to thin the sauce. Taste and season with salt and pepper as needed.
  • Serve. Serve immediately with a generous sprinkling of Parmesan cheese.

More about "maccheroncini alla boscaiuola recipes"

PASTA ALLA BOSCAIOLA | CHEF LUCIANO SCHIPANO
pasta-alla-boscaiola-chef-luciano-schipano image
Web Jun 23, 2020 Instructions. In a large pan add the olive oil, garlic, onion and chopped sausage, cook approximately 5-7 minutes, then add the mushrooms, and hot pepper flakes or pepper, cook until cooked and …
From lucianoschipano.com


CREAMY PASTA BOSCAIOLA WITH MUSHROOMS AND SAUSAGE …
creamy-pasta-boscaiola-with-mushrooms-and-sausage image
Web Feb 26, 2018 Instructions Nutrition Creamy Pasta Boscaiola This delicious hearty Italian Pasta Dish is a typical Fall Pasta comfort food. Inspired by freshly picked mushrooms in the Fall in the Italian woods.
From anitalianinmykitchen.com


PASTA ALLA BOSCAIOLA - SIP AND FEAST
pasta-alla-boscaiola-sip-and-feast image
Web Oct 25, 2022 Slice 1 pound of cremini mushrooms and 5 cloves of garlic. Dice one medium onion, chop 2 tablespoons of fresh rosemary leaves, and mince ¼ cup of flat-leaf Italian parsley. Bring a large pot of salted water …
From sipandfeast.com


PASTA ALLA BOSCAIOLA (WITH SAUSAGE & MUSHROOMS)
pasta-alla-boscaiola-with-sausage-mushrooms image
Web Nov 5, 2022 Step 1 Gather your ingredients: sausages, pancetta, mushrooms, onion, canned tomatoes and parsley. Where does alla boscaiola come from? You can find boscaiola pasta made in many …
From the-pasta-project.com


CHICKEN ALLA BOSCAIOLA - A FAMILY FEAST
Web Dec 16, 2020 Chicken & Penne with Basil Parmesan Cream Sauce Chicken Exquisito We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag …
From afamilyfeast.com


FETTUCCINE ALLA BOSCAIOLA (CREAMY CHICKEN AND BACON PASTA)
Web Aug 10, 2022 All work a treat! Penne Boscaiola anyone?! Alternatively, you could made some fresh, from scratch, homemade pasta. White wine – There is ALWAYS a bottle of …
From theirishmanswife.com


PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND …
Web Apr 15, 2023 Chop soaked porcini coarsely. Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. …
From seriouseats.com


MACCHERONCINI ALLA BOSCAIOLA (SMALL MACARONI WOODSMAN'S STYLE, …
Web Maccheroncini alla boscaiola (small macaroni woodsman's style, with mushrooms) from More Classic Italian Cooking by Marcella Hazan Shopping List Ingredients Notes (0) …
From eatyourbooks.com


ITALIAN CHICKEN BOSCAIOLA RECIPE - AN ITALIAN IN MY KITCHEN
Web Apr 7, 2022 Olive Oil Garlic Fresh Parsley – fresh is better than dried White Sauce/Bechamel Sauce – a good store bought or homemade Flour – for dredging the …
From anitalianinmykitchen.com


THE ULTIMATE PASTA ALLA BOSCAIOLA RECIPE – PASTA EVANGELISTS
Web Mar 3, 2022 Ingredients. 250g of fresh fettuccine; 300g of peeled tomatoes; 200g of porcini mushrooms; 200ml of cream; 100g of smoked bacon; 30g of black olives; 1 onion; 1 …
From pastaevangelists.com


BAKED MACKEREL WITH BOCCONCINI MOZZARELLA AND BEETROOT RECIPE
Web Apr 4, 2011 This recipe is taken from the Observer Food Monthly's Cook: A year in the kitchen with Britain's favourite chefs. (Guardian Books, £25). Buy a copy for £17.50 from …
From theguardian.com


PASTA BOSCAIOLA - CREAMY MUSHROOM & BACON SAUCE
Web Jun 4, 2020 Instructions What is the difference between carbonara and boscaiola? How do you thicken the sauce? What kind of mushrooms should I use? What to serve with it …
From whitneybond.com


BEST MACCHERONCINI ALLA BOSCAIUOLA RECIPES - RECIPERT.COM
Web 1 cup dried porcini mushrooms: 2 cups chicken stock or vegetable stock, for vegetarian preparation: 5 to 6 tablespoons EVOO: 1/2 cup diced pancetta or guanciale or 1/2 pound …
From recipert.com


MACCHERONCINI ALLA BOSCAIUOLA RECIPES
Web 1 cup dried porcini mushrooms: 2 cups chicken stock or vegetable stock, for vegetarian preparation: 5 to 6 tablespoons EVOO: 1/2 cup diced pancetta or guanciale or 1/2 pound …
From tfrecipes.com


VEGAN3000.INFO - VEGAN RECIPE - MACARONI WITH MUSHROOMS
Web Vegan recipe - Macaroni with mushrooms: In a small cup soften dried mushrooms with water lukewarm enough to cover them. Boil the water to cook pasta. ... Maccheroncini …
From vegan3000.info


RIGATONI ALLA BOSCAIOLA (WOODSMAN-STYLE RIGATONI)
Web May 15, 2021 Ingredients. 3 tablespoons/45 mL olive oil, preferably extra-virgin. 2 cups/110 grams finely chopped onions. 1 pound/450 grams Italian sausages, preferably …
From thekitchenscholar.com


FORESTER'S SMALL MACARONI WITH MUSHROOMS (MACCHERONCINI ALLA …
Web Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, …
From eatyourbooks.com


SICILIAN PASTA ALLA BOSCAIOLA - SICILIAN FOOD CULTURE
Web Aug 22, 2021 In the same skillet over medium heat, add 1 to 2 more tablespoons of EVOO (Depending on how much oil is left over from the sausage). Add the drained mushrooms, …
From sicilianfoodculture.com


Related Search