Ingredients
diced
thinly sliced
thinly sliced
minced
or ½ teaspoon dried thyme
puréed in a blender or food processor
pappardelle, fettuccine or tagliatelle
chopped
grated
Pasta alla Boscaiola
WhitneyBond.com (Whitney Bond)
| Serves | Prep | Total | Shares |
|---|---|---|---|
| 6 | 45 min | 45 min | 4 |
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
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Equipment
Colander
Slotted spoon
Paper towel
Blender or food processor
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.
Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.
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
Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes
Add the puréed tomatoes and white wine.
Season with salt and 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.
Add pasta and cook until al dente.
Drain pasta, reserving about one cup of the pasta-cooking water.
Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.
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.
Serve additional parmesan cheese on the side for grating over the plated pasta.
Pasta alla Boscaiola
WhitneyBond.com (Whitney Bond)
| Serves | Prep | Total | Shares |
|---|---|---|---|
| 6 | 45 min | 45 min | 4 |
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.
Login to Continue
Equipment
Colander
Slotted spoon
Paper towel
Blender or food processor
Ingredients
diced
thinly sliced
thinly sliced
minced
or ½ teaspoon dried thyme
puréed in a blender or food processor
pappardelle, fettuccine or tagliatelle
chopped
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.
Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.
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
Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes
Add the puréed tomatoes and white wine.
Season with salt and 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.
Add pasta and cook until al dente.
Drain pasta, reserving about one cup of the pasta-cooking water.
Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.
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.
Serve additional parmesan cheese on the side for grating over the plated pasta.