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Pasta with Mushrooms, Tomato and Pancetta
This rich, warming, autumnal dish is our version of pasta alla boscaiola, or woodsman’s pasta, which features earthy, meaty mushrooms. For varied flavor and texture, we like to use a mix of different types of fungi, but thanks to the alliums, pancetta, cream and Parmesan that play supporting roles, the pasta is delicious even if made only with basic creminis. We also add a little white wine for flavor-lifting acidity and tomato puree to tie together all the elements.
4 to 6
Servings
Tip
Don’t use portobello mushrooms for this recipe. Unless the gills are scraped off, their inky color will make the sauce dark and murky. Additionally, portobello caps are too large and thick for sauces like this one.
45 minutes
Ingredients
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1
pound penne, ziti or gemelli
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot.
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January 17, 2023
Great, easy pasta
Comes together quickly and was a hit. I cooked the pasta a little shy of al dente and finished it in the sauce, which worked well. Next time I’ll add 1/2 tsp of chili flakes with the aromatics. Definitely will make again.
January 3, 2024
Marvelous
Recommend dry vermouth, the best canned tomatoes you can find (Bianco Dinapoli), and a dash of chili flakes. Easy and deeply satisfying.
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