Description
Pasta alla Boscaiola is a rich, hearty Italian dish that blends creamy tomato sauce, earthy mushrooms, smoky bacon, and flavorful Italian sausage. This rustic recipe is perfect for cozy dinners and special occasions, bringing the essence of the forest to your table.
Ingredients
- 1 ounce dried shiitake or porcini mushrooms (rehydrated, stems trimmed)
- ¾ cup dry white wine
- ¼ cup boiling water (for soaking mushrooms)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary, finely chopped
- 1 pound cremini or baby bella mushrooms, thinly sliced
- 1½ ounces Parmesan cheese, freshly grated (about ½ cup)
- ¼ bunch fresh parsley, chopped (for garnish)
- 3 slices thick-cut bacon, cut into ½-inch pieces
- 1 pound hot Italian sausage, casings removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 (28-ounce) can crushed tomatoes
- 1 pound dried rigatoni pasta
- ½ cup heavy cream
- ¼ teaspoon black pepper
Instructions
- Rehydrate the Mushrooms:
- Combine dried mushrooms with white wine and boiling water in a medium bowl. Soak for 25-30 minutes until soft. Reserve the soaking liquid.
- Prep Ingredients:
- Finely chop onion, garlic, and rosemary.
- Thinly slice cremini mushrooms.
- Grate Parmesan cheese and chop parsley.
- Cut bacon into ½-inch pieces and remove sausage casings.
- Cook Bacon and Sausage:
- Heat olive oil in a large Dutch oven over medium-high heat. Cook bacon and sausage, breaking the sausage into small pieces. Cook until bacon is crisp and sausage is browned, about 10 minutes. Remove and set aside.
- Sauté Mushrooms:
- Reduce heat to medium. Add cremini mushrooms and kosher salt. Cook for 7 minutes or until their moisture evaporates.
- Build the Sauce:
- Add onion, garlic, rosemary, and rehydrated mushrooms to the pan. Cook for 2 minutes.
- Pour in reserved mushroom soaking liquid, avoiding sediment. Cook for 1 minute.
- Stir in crushed tomatoes and simmer for 8-10 minutes until slightly thickened.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
- Combine and Serve:
- Add cooked pasta, bacon, sausage, Parmesan, heavy cream, and black pepper to the sauce. Toss to combine. Add reserved pasta water, 1/4 cup at a time, if needed.
- Serve in bowls, garnished with parsley and extra Parmesan.
Notes
- Use high-quality ingredients like fresh Parmesan and good wine for the best flavor.
- Don’t overcook pasta; aim for al dente.
- Adjust cream for desired richness or balance with tomato sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian