PASTA ALLA BOSCAIOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for pasta.
- Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
- Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
- Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
- Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
- Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.
QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)
I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen
Provided by Karen Elizabeth
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
- While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
- Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
- Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
- Stir the spring onion through the mixture.
- Pour the sauce over the pasta, and toss to combine.
- Serve sprinkled with the parsley.
Nutrition Facts : Calories 1024.4, Fat 60.1, SaturatedFat 33.5, Cholesterol 185.1, Sodium 165.2, Carbohydrate 99.9, Fiber 4.6, Sugar 4.4, Protein 22.4
PASTA BOSCAIOLA
Pasta alla Boscaiola ("woodsman-style pasta") features a rich blend of mushrooms and bacon tossed with pasta in a silky garlic-herb tomato cream sauce. See notes above for potential ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 16
Steps:
- In a medium saucepan, stir together the broth and dried porcini. Bring the stock to a simmer over high heat. Then reduce to low, cover and simmer for 15 minutes or until the mushrooms are tender.
- Meanwhile, bring a large pot of generously-salted water to a boil for the pasta.
- Meanwhile, cook the pancetta in a large saucepan over medium-high heat, stirring occasionally, for about 3-5 minutes or until the fat has rendered. Use a slotted spoon to transfer the pancetta to a clean plate and set aside. Leave about 1.5 tablespoons of the pancetta grease in the pan and discard the rest. (Or if there's not enough grease, add a bit of olive oil at any point while sautéing the veggies.)
- Add the quartered baby bella mushrooms to the pan and sauté in the pancetta grease, stirring occasionally, until browned. Add the shallots, garlic, rosemary, thyme, crushed red pepper flakes, and a few twists of black pepper and sauté for 3 minutes, stirring frequently.
- Gradually pour in the white wine and use a wooden spoon to loosen any browned bits on the bottom of the pan. Add the crushed tomatoes, tomato paste, cooked pancetta and stir to combine.
- Meanwhile, transfer the cooked porcini mushrooms to a cutting board and roughly-chop them into bite-sized pieces. Transfer chopped mushrooms to the tomato sauce, along with 1 ½ cups of the porcini broth. (Be sure to filter the broth through a fine-mesh strainer to avoid any silt that may have gathered in the bottom of the pan.)
- Reduce heat to medium-low. Continue to simmer the sauce for about 15 minutes, or however long it takes the pasta to cook.
- Meanwhile, add the pasta to the boiling water and cook until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- Stir the cream into the tomato sauce. Then combine the tomato sauce and cooked pasta in the large stockpot and gently toss for 1-2 minutes until the pasta reaches al dente, adding in a few spoonfuls of the starchy pasta water at a time if needed to thin the sauce. Taste and season with salt and pepper as needed.
- Serve. Serve immediately with a generous sprinkling of Parmesan cheese.
LOW-FAT PASTA BOSCAIOLA
A firm favourite in our house - creamy and full of flavour. I really like the curly fettuccine but any pasta shape will do. The original recipe in Super Food Ideas magazine called for 97% fat-free bacon, which is hard to get here and quite expensive, so I use shortcut bacon or middle rashers as a second choice with the visible fat removed.
Provided by westivan
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large saucepan as per packet directions until just tender.
- Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
- Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
- Add garlic to pan and cook another minute.
- Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
- Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
- Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.
Nutrition Facts : Calories 369.1, Fat 4.9, SaturatedFat 1.1, Cholesterol 88.6, Sodium 480.7, Carbohydrate 61.2, Fiber 1, Sugar 1.8, Protein 19.8
PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE
An earthy and smoky pasta dish rich with mushrooms, tomato, cream, and bacon.
Provided by Daniel Gritzer
Categories Mains Quick Dinners
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
- Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
- Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.
Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Cholesterol 80 mg, Fiber 10 g, Protein 23 g, SaturatedFat 16 g, Sodium 965 mg, Sugar 11 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
FETTUCCINE BOSCAIOLA
This recipe is from my favourite book, The Essential Pasta Cookbook. I love it, and thought I'd share it with you all!
Provided by Sara 76
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, and cook the onion and garlic until golden.
- Add the tomatoes and mushrooms, and bring to the boil. reduce heat, cover, and simmer for 15 minutes.
- Cook the fettuccine in a large pan of water, with a splash of olive oil in it.
- Stir the parsley into the sauce, and season with salt & pepper. Toss the sauce through the pasta.
- Enjoy!
Nutrition Facts : Calories 300.6, Fat 2.4, SaturatedFat 0.3, Cholesterol 60.8, Sodium 344.3, Carbohydrate 59, Fiber 3, Sugar 7.2, Protein 12.7
People also searched
More about "low fat pasta boscaiola food"
CREAMY PASTA BOSCAIOLA WITH MUSHROOMS AND SAUSAGE - AN ITALIAN …
From anitalianinmykitchen.com
5/5 (6)Total Time 35 minsCategory Main Dish, PastaCalories 629 per serving
PASTA ALLA BOSCAIOLA (WITH SAUSAGE & MUSHROOMS)
From the-pasta-project.com
30 LOW CALORIE PASTA RECIPES FOR WEIGHT LOSS - PUREWOW
From purewow.com
LOW CARB CREAMY PASTA ALTERNATIVE - MY KETO KITCHEN
From myketokitchen.com
REDUCED-FAT PASTA BOSCAIOLA
From taste.com.au
5/5 (7)Total Time 22 minsCategory MainCalories 150 per serving
LOW-FAT PENNE BOSCAIOLA WITH ASPARAGUS - TASTE.COM.AU
From taste.com.au
15 PASTA RECIPES YOU WON'T BELIEVE ARE LOW-CAL
From taste.com.au
LOW-FAT PASTA BOSCAIOLA - TASTE.COM.AU
From taste.com.au
PASTA ALLA BOSCAIOLA - SIP AND FEAST
From sipandfeast.com
LOW-FAT PASTA BOSCAIOLA RECIPE | RECIPES.COM.AU
From recipes.com.au
KETO FETTUCCINE BOSCAIOLA RECIPE - FOOD HOUSE
From foodhousehome.com
BOSCAIOLA RECIPE WOODSMANS PASTA FROM RACHAEL RAY | RECIPE
From rachaelrayshow.com
30 EASY HEALTHY PASTA RECIPES - LOW CALORIE PASTA DISHES
From goodhousekeeping.com
35 BEST LOW CHOLESTEROL PASTA RECIPES - BEST RECIPES IDEAS AND …
From momsandkitchen.com
BEST EVER BOSCAIOLA RECIPE (LOW FAT!) | SHESAID
From shesaid.com
LOW-FAT CREAMY PASTA RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
HOW TO MAKE THE PERFECT PASTA PRIMAVERA – RECIPE
From theguardian.com
PAPPARDELLE ALLA BOSCAIOLA RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love