Ingredients

6 slices Thick Cut Bacon

diced

1 pound Fresh Mushrooms

thinly sliced

1 cup Onion

thinly sliced

3 cloves Garlic

minced

1 teaspoon Fresh Thyme Leaves

or ½ teaspoon dried thyme

28 ounce Peeled Whole Tomatoes And Their Juices

puréed in a blender or food processor

0.75 cup Dry White Wine

0.5 teaspoon Kosher Salt

0.5 teaspoon Black Pepper

1 pound Pasta Noodles

pappardelle, fettuccine or tagliatelle

1 cup Heavy Cream

0.5 cup Peas

0.25 cup Fresh Italian Parsley

chopped

2 tablespoons Parmesan Cheese

grated

Pasta alla Boscaiola

WhitneyBond.com (Whitney Bond)

Serves	Prep	Total	Shares
6	45 min	45 min	3

Pasta alla boscaiola, aka "Woodman's Pasta", is a classic Tuscan Italian sauce made with smoky bacon, earthy mushrooms, tomatoes and cream, creating the ultimate Italian comfort food!

main course

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

Slotted spoon

Dutch oven

Blender or food processor

Colander

Large sauté pan

Pot

Paper towel

Instructions

In a Dutch oven or large sauté pan on the stove, cook the chopped bacon over medium-high heat, stirring often, until browned, about 5-7 minutes.

6 slices Thick Cut Bacon
diced

Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.

6 slices Thick Cut Bacon
diced

Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes

1 pound Fresh Mushrooms
thinly sliced

Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes

1 cup Onion
thinly sliced
3 cloves Garlic
minced
1 teaspoon Fresh Thyme Leaves
or ½ teaspoon dried thyme

Add the puréed tomatoes and white wine.

28 ounce Peeled Whole Tomatoes And Their Juices
puréed in a blender or food processor
0.75 cup Dry White Wine

Season with salt and pepper.

0.5 teaspoon Kosher Salt
0.5 teaspoon Black Pepper

Bring to a simmer, then lower the heat to maintain a bare simmer.

Simmer for 10-15 minutes.

Meanwhile, bring a pot of salted water to a boil.

0.5 teaspoon Kosher Salt

Add pasta and cook until al dente.

1 pound Pasta Noodles
pappardelle, fettuccine or tagliatelle

Drain pasta, reserving about one cup of the pasta-cooking water.

1 pound Pasta Noodles
pappardelle, fettuccine or tagliatelle

Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.

6 slices Thick Cut Bacon
diced
1 pound Pasta Noodles
pappardelle, fettuccine or tagliatelle
1 cup Heavy Cream
0.5 cup Peas

Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.

I recommend adding no more than 1-2 tablespoons of cooking water at a time.

After the sauce reaches your desired consistency, remove the pasta and sauce from the heat and stir in the parsley and cheese.

0.25 cup Fresh Italian Parsley
chopped
2 tablespoons Parmesan Cheese
grated

Serve additional parmesan cheese on the side for grating over the plated pasta.

2 tablespoons Parmesan Cheese
grated

Pasta alla Boscaiola

WhitneyBond.com (Whitney Bond)

Serves	Prep	Total	Shares
6	45 min	45 min	3

Pasta alla boscaiola, aka "Woodman's Pasta", is a classic Tuscan Italian sauce made with smoky bacon, earthy mushrooms, tomatoes and cream, creating the ultimate Italian comfort food!

main course

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

Slotted spoon

Dutch oven

Blender or food processor

Colander

Large sauté pan

Pot

Paper towel

Ingredients

6 slices Thick Cut Bacon

diced

1 pound Fresh Mushrooms

thinly sliced

1 cup Onion

thinly sliced

3 cloves Garlic

minced

1 teaspoon Fresh Thyme Leaves

or ½ teaspoon dried thyme

28 ounce Peeled Whole Tomatoes And Their Juices

puréed in a blender or food processor

0.75 cup Dry White Wine

0.5 teaspoon Kosher Salt

0.5 teaspoon Black Pepper

1 pound Pasta Noodles

pappardelle, fettuccine or tagliatelle

1 cup Heavy Cream

0.5 cup Peas

0.25 cup Fresh Italian Parsley

chopped

2 tablespoons Parmesan Cheese

grated

Instructions

In a Dutch oven or large sauté pan on the stove, cook the chopped bacon over medium-high heat, stirring often, until browned, about 5-7 minutes.

6 slices Thick Cut Bacon
diced

Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.

6 slices Thick Cut Bacon
diced

Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes

1 pound Fresh Mushrooms
thinly sliced

Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes

1 cup Onion
thinly sliced
3 cloves Garlic
minced
1 teaspoon Fresh Thyme Leaves
or ½ teaspoon dried thyme

Add the puréed tomatoes and white wine.

28 ounce Peeled Whole Tomatoes And Their Juices
puréed in a blender or food processor
0.75 cup Dry White Wine

Season with salt and pepper.

0.5 teaspoon Kosher Salt
0.5 teaspoon Black Pepper

Bring to a simmer, then lower the heat to maintain a bare simmer.

Simmer for 10-15 minutes.

Meanwhile, bring a pot of salted water to a boil.

0.5 teaspoon Kosher Salt

Add pasta and cook until al dente.

1 pound Pasta Noodles
pappardelle, fettuccine or tagliatelle

Drain pasta, reserving about one cup of the pasta-cooking water.

1 pound Pasta Noodles
pappardelle, fettuccine or tagliatelle

Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.

6 slices Thick Cut Bacon
diced
1 pound Pasta Noodles
pappardelle, fettuccine or tagliatelle
1 cup Heavy Cream
0.5 cup Peas

Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.

I recommend adding no more than 1-2 tablespoons of cooking water at a time.

After the sauce reaches your desired consistency, remove the pasta and sauce from the heat and stir in the parsley and cheese.

0.25 cup Fresh Italian Parsley
chopped
2 tablespoons Parmesan Cheese
grated

Serve additional parmesan cheese on the side for grating over the plated pasta.

2 tablespoons Parmesan Cheese
grated