Pasta alla Boscaiola
Pasta alla Boscaiola is the ultimate comfort food, blending earthy mushrooms, crispy pancetta, and a creamy, herb-infused tomato sauce. This rustic, woodsy-inspired dish brings together savory flavors for an unforgettable meal.
The combination of porcini mushrooms, fresh herbs, and a touch of white wine creates a rich, layered sauce. Tossed with mezzi rigatoni pasta, it’s a perfect balance of hearty and comforting.
Top it off with freshly-grated Parmesan, and you have a dish that’s sure to satisfy any craving, whether you’re a pasta aficionado or a newcomer to Italian flavors.
Pasta alla Boscaiola Ingredients
The rich base of this dish begins with savory vegetable broth and earthy dried porcini mushrooms, which provide depth and umami.
Crisp pancetta adds a smoky richness, while baby bella mushrooms bring a hearty, meaty texture that complements the creamy sauce. Fresh shallots and garlic deliver aromatic sweetness and flavor, with rosemary and thyme enhancing the dish with fragrant, herbal notes.
A touch of dry white wine balances the sauce, and fire-roasted crushed tomatoes lend a smoky, tangy layer. Heavy cream adds silkiness, and a final sprinkle of Parmesan ties the dish together with a sharp, nutty finish.
Recipe Tips
- Use Fresh Herbs for Maximum Flavor
Fresh rosemary and thyme are essential for elevating the depth of flavor in Pasta alla Boscaiola. If you don’t have fresh herbs, you can substitute dried versions, but be mindful to use only about a third of the amount. Fresh herbs provide a much more vibrant taste, giving the sauce that earthy, aromatic quality that is key to the dish’s authenticity. - Pasta Water Is Your Friend
Don’t forget to reserve a cup of the starchy pasta water before draining the pasta. This liquid is a magic ingredient that helps loosen the sauce and helps it cling to the pasta perfectly. Add it gradually, stirring gently, until you reach the desired consistency. It will also help the sauce bind together for a smooth, creamy texture. - Get Creative with Mushrooms
While baby bella and dried porcini mushrooms are a great combination, feel free to experiment with other mushroom varieties like cremini, shiitake, or even chanterelles for added depth and texture. Combining different types of mushrooms creates a more complex, savory flavor profile, elevating the rustic appeal of the dish.
What to Serve with Pasta alla Boscaiola
- Simple Green Salad
Pairing Pasta alla Boscaiola with a simple, crisp green salad is an excellent choice. The freshness of mixed greens, drizzled with a light lemon vinaigrette, offers a refreshing contrast to the rich, creamy pasta. The acidity of the dressing helps balance the dish’s richness, creating a perfect harmony between the two. - Garlic Bread or Focaccia
A side of garlic bread or warm, crusty focaccia is an ideal accompaniment to this pasta dish. The crispy, golden bread is perfect for mopping up the silky sauce, ensuring that no flavorful bite goes to waste. Additionally, the subtle flavor of garlic in the bread complements the rich tomato and herb sauce beautifully. - Roasted Vegetables
Roasted vegetables, such as Brussels sprouts, carrots, or zucchini, make for a hearty and healthy side dish. Roasting brings out the natural sweetness of the vegetables, which pairs wonderfully with the savory, herb-infused Pasta alla Boscaiola. The caramelized edges of the vegetables offer a nice contrast to the creamy pasta.
FAQ
1. Can I make Pasta alla Boscaiola ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Simply reheat the sauce and toss it with freshly cooked pasta. For the best results, it’s best to cook the pasta just before serving.
2. Can I use a different type of pasta?
Absolutely! While mezzi rigatoni works wonderfully to capture the creamy sauce, you can use any pasta shape you prefer, such as fettuccine, penne, or even spaghetti. Just ensure to cook the pasta to al dente for the best texture.
3. Is it possible to make this recipe without pancetta?
Yes, you can substitute pancetta with thick-cut bacon, sausage, or even vegetarian alternatives like tempeh or mushrooms for a meat-free version. The pancetta adds a smoky, savory flavor, so a replacement should aim to match that richness.
4. How can I make this recipe spicier?
If you love spice, try increasing the amount of crushed red pepper flakes in the sauce. You can also add a few dashes of hot sauce or even finely chopped fresh chilies when sautéing the garlic and shallots to give the dish a fiery kick.
Pasta alla Boscaiola
Ingredients
- 1 ounce dried porcini mushrooms
- 3 cups vegetable broth
- 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 to taste
- 1 cup dry white wine
- 1 15-ounce can fire-roasted crushed tomatoes
- 3 tablespoons tomato paste
- 1 pound uncooked pasta mezzi rigatoni recommended
- 3/4 cup heavy cream
- Freshly grated Parmesan for topping
Instructions
- Prepare the Mushrooms
- In a medium saucepan, combine the vegetable broth and dried porcini mushrooms. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the mushrooms soften.
- Cook the Pasta
- While the mushrooms simmer, bring a large pot of generously salted water to a boil. Add the pasta and cook it to just shy of al dente, reserving 1 cup of pasta water before draining.
- Render the Pancetta
- In a large saucepan, cook the pancetta over medium-high heat, stirring occasionally for about 3-5 minutes, until the fat has rendered and the pancetta turns crispy. Use a slotted spoon to transfer the pancetta to a plate, leaving behind 1.5 tablespoons of the rendered fat. Discard any excess fat or, if needed, add olive oil for sautéing.
- Sauté the Vegetables
- In the same pan, add the quartered baby bella mushrooms and sauté in the pancetta fat until browned. Then, stir in the chopped shallots, minced garlic, rosemary, thyme, crushed red pepper flakes, and black pepper. Cook for 3 minutes, stirring frequently.
- Create the Sauce
- Slowly pour in the white wine, using a wooden spoon to scrape any browned bits from the pan. Add the crushed tomatoes and tomato paste, followed by the cooked pancetta. Stir to combine all the ingredients.
- Add the Porcini Mushrooms
- Remove the softened porcini mushrooms from the broth and chop them roughly. Add these chopped mushrooms to the sauce, along with 1 ½ cups of the porcini-infused broth. Strain the broth through a fine mesh sieve to remove any remaining bits of silt before adding.
- Simmer the Sauce
- Reduce the heat to medium-low and let the sauce simmer for about 15 minutes, or until the pasta is ready.
- Finish the Pasta
- Once the pasta is al dente, combine it with the sauce in the large stockpot. Stir gently for 1-2 minutes, allowing the sauce to coat the pasta. If the sauce needs thinning, add the reserved pasta water, a spoonful at a time, until you achieve the desired consistency. Season with salt and pepper to taste.
