Penne Bosciaola Food

PASTA ALLA BOSCAIOLA

Steps:

• Bring a large pot of water to a boil and salt it generously. Cook the pasta according to packet instructions until al dente.
• Meanwhile, heat the olive oil in a large skillet, once hot add the finely chopped shallot and saute for 1-2 minutes until softened.
• Add the sliced mushrooms and fry until softened (3-4 minutes). Next, add the Italian sausages removed from their casing and cook until browned.
• Add the cream, Parmigiano Reggiano and a good pinch of salt and pepper. Stir then simmer gently for a few minutes until thickened slightly.
• Add the cooked pasta with a splash of reserved pasta water to loosen the sauce if needed. Add the parsley, toss to combine then serve with more pepper and parmesan.

PENNE BOSCIAOLA

Steps:

• Lightly saute garlic and onions until translucent.
• Add mushrooms and cook 1 minute.
• Add tomatoes, salt, pepper and cook 1 minute more.
• finish by adding chicken broth, butter, arugula or spinach, basil and cheese. Stir until heated.
• Toss with cooked pasta.

"PENNE ALLA BOSCAIOLA" - PASTA WITH MUSHROOMS AND BACON

Steps:

• Add the dried Porcini mushrooms in a bowl and cover with boiling water. Let it sit for 10-20 minutes or until the mushrooms are fully rehydrated.
• Bring a large pot of salted water to boil.
• Finely chop the onion and add it in a non-stick pan with the cubed bacon. Turn on the heat to medium and fry for 2-3 minutes. The bacon fat should be enough to sauté the onion, but you can add a drizzle of oil if necessary.
• Meanwhile, chop all the mushrooms and then add them to the pan. Add also the tomato paste to caramelize. Cook for 4-5 minutes. All the ingredients should caramelize together but not burn. Regulate the heat accordingly.
• Toss the pasta in the boiling water and cook according to the package instructions. Drain it 1-2 minutes before it's ready to finish cooking in the sauce.
• Add the cream to the sauce and a few tablespoons of the Porcini water (filter it if necessary). Turn down the heat to low and simmer for 5-10 minutes.
• Drain the cooked pasta and add it to the pan with the sauce to finish cooking and absorb all flavors. Add more Porcini water if necessary.
• Serve with freshly chopped parsley on top.

PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE

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.

DIABETES-FRIENDLY PENNE BOSCAIOLA

Steps:

• Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender and then drain.
• Meanwhile, spray a large, deep non-stick frying-pan with oil and place over a medium-high heat and add the ham and cook stirring occasionally for 2 minutes or until golden and then add onion, mushroom and garlic and cook, stirring for 3 to 4 minutes or until mushrooms have softened.
• Add wine and cook for 2 minutes or until wine has reduced by half and then add cream, milk and chicken stock and bring to the boil.
• Reduce heat to medium and simmer for 2 to 3 minutes or until sauce has slightly reduced.
• Place cornflour and 3 teaspoons cold water in a bowl and stir until smooth and then add cornflour mix to cream mix and cook, stirring, for 3 to 5 minutes or until thickened.
• Season with salt and pepper and add pasta and parsley, toss to combine and then serve.

PENNE BOSCIAOLA

Steps:

• Lightly saute onions an garlic until translucent.
• Add mushrooms and cook one mintue.
• Add tomatoes, salt and pepper and cook 30 seconds.
• Add chicken broth, butter argula, and cheese. Cook until heated through.
• Toss with cooked pasta.
• Garnish with shredded basil to taste.