Pasta Boscaiola

Creamy Pasta Boscaiola with pancetta, porcini mushrooms, and baby bella mushrooms in a rich tomato sauce. Easy one-pot Italian pasta recipe perfect for weeknight dinners.

Ingredients

• 3 cups vegetable broth
• 1 ounce dried porcini mushrooms
• 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 cheese, for topping

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Instructions

1. Soften the Porcini Mushrooms
In a medium saucepan, combine vegetable broth and dried porcini mushrooms. Bring to a simmer over high heat, then reduce to low, cover, and simmer 15 minutes until mushrooms are tender.

2. Cook Pasta
Bring a large pot of generously salted water to a boil for the pasta. Cook until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.

3. Fry the Pancetta
In a large saucepan over medium-high heat, cook pancetta for 3–5 minutes until fat is rendered. Transfer pancetta to a plate and leave about 1.5 tablespoons of grease in the pan.

4. Sauté the Vegetables
Add baby bella mushrooms to the pan and cook until browned. Stir in shallots, garlic, rosemary, thyme, crushed red pepper, and black pepper, cooking 3 minutes more.

5. Build the Sauce
Gradually add white wine, scraping up browned bits from the pan. Stir in crushed tomatoes, tomato paste, and cooked pancetta.

6. Add Porcini
Roughly chop softened porcini mushrooms and add them to the sauce along with 1 1/2 cups of the strained porcini broth.

7. Simmer
Reduce heat to medium-low and simmer sauce for about 15 minutes, or until pasta is ready.

8. Finish Pasta
Stir cream into the tomato sauce. Combine the sauce and cooked pasta, tossing gently until pasta reaches al dente. Add reserved pasta water as needed to thin the sauce. Adjust salt and pepper to taste.

9. Serve
Plate the pasta and top with a generous sprinkling of freshly grated Parmesan cheese. Serve immediately.

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Why You’ll Love This Recipe

• Rich, creamy tomato sauce infused with mushrooms and pancetta.
• Elegant, restaurant-quality pasta that’s easy enough for weeknights.
• Flavorful and hearty, combining fresh herbs, garlic, and creamy textures.

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Tips

• Strain the porcini broth to remove any sediment before adding to the sauce.
• Reserve pasta water to adjust sauce consistency without thinning the flavor.
• Sauté mushrooms and aromatics until nicely browned to enhance the sauce depth.
• Use freshly grated Parmesan for a creamier, richer finish.

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Variations and Substitutions

• Protein: Add cooked chicken, shrimp, or Italian sausage.
• Pasta: Penne, rigatoni, or farfalle can replace mezzi rigatoni.
• Mushrooms: Substitute cremini or shiitake mushrooms if baby bella isn’t available.
• Dairy-free: Replace heavy cream with coconut cream or cashew cream.

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FAQs

Can this recipe be made ahead of time?
Yes, store pasta and sauce separately in the refrigerator for up to 2 days. Reheat gently before serving.

Can I use fresh mushrooms instead of dried porcini?
Yes, use about 1 1/2 cups of chopped fresh porcini or cremini mushrooms and omit soaking.

How do I prevent the sauce from being too thick?
Add reserved pasta water a little at a time until the sauce reaches the desired consistency.

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Serving and Suggestions

• Serve with extra Parmesan and a drizzle of olive oil.
• Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
• Add a side of garlic bread or mixed greens to complete the meal.
• Garnish with fresh thyme or rosemary for a fresh, aromatic touch.