Penne Bosciaola Recipes

"PENNE ALLA BOSCAIOLA" - PASTA WITH MUSHROOMS AND BACON

Steps:

• Add the dried Porcini mushrooms in a bowl and cover with boiling water. Let it sit for 10-20 minutes or until the mushrooms are fully rehydrated.
• Bring a large pot of salted water to boil.
• Finely chop the onion and add it in a non-stick pan with the cubed bacon. Turn on the heat to medium and fry for 2-3 minutes. The bacon fat should be enough to sauté the onion, but you can add a drizzle of oil if necessary.
• Meanwhile, chop all the mushrooms and then add them to the pan. Add also the tomato paste to caramelize. Cook for 4-5 minutes. All the ingredients should caramelize together but not burn. Regulate the heat accordingly.
• Toss the pasta in the boiling water and cook according to the package instructions. Drain it 1-2 minutes before it's ready to finish cooking in the sauce.
• Add the cream to the sauce and a few tablespoons of the Porcini water (filter it if necessary). Turn down the heat to low and simmer for 5-10 minutes.
• Drain the cooked pasta and add it to the pan with the sauce to finish cooking and absorb all flavors. Add more Porcini water if necessary.
• Serve with freshly chopped parsley on top.

PENNE ALLA BOSCAIOLA

Steps:

• Place the dried porcini mushrooms in warm water and soak for about 20 minutes. Scoop the softened mushrooms out of the water and chop them coarsely. Set aside. Put a large skillet over a medium flame and heat the oil. Add the onion, portobello mushrooms, porcini and pancetta to the pan. Cook until they onion is soft and the pancetta is crisp, about 5-8 minutes. Add in the passata and a pinch of salt. Cook for 5 minutes and add in the cream. Bring to a boil and add in the cheese and parsley. Drop the pasta into salted boiling water and cook until al dente. Drain and add the pasta to the sauce. Cook over medium-high heat for 1-2 minutes. Serve immediately in warm bowls.

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.

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.