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.
PASTA ALLA BOSCAIOLA
Pasta alla Boscaiola - a super easy pasta recipe made with a rich and creamy sausage and mushroom sauce. It's quick, comforting, and super delicious!
Provided by Emily Kemp
Categories Main Course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 742 kcal, Carbohydrate 79 g, Protein 23 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 94 mg, Sodium 436 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MACCHERONCINI ALLA BOSCAIUOLA
Okay, here's the story. I've been holding off on posting this recipe, namely because unless I go out in the woods and pick my own mushrooms, this would be an extremely expensive dish. (Doesn't look like I'll be having any time in the near future to go mushroom harvesting, what with my conflicting coffee dates and hair salon appointments...) I dedicate this recipe to you mushroom foragers out there in Zaarland and Beyond. Note that the white truffle specified in this recipe is referring to the Oregon white truffle described as having the taste of "a strange mix of pineapple, port, rich soil and chocolate." You will have to substitute accordingly using local mushrooms in your area. Recipe comes with a good pedigree-Chef Michael Hart of the Donatello Restaurant in San Fransisco. Ladies and Gentlemen I present to you: Pasta in the Style of the Woodcutter's Wife: (Please turn off all cell phones.)
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.
- In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.
- Stir in the whipping cream and reserved mushroom soaking liquid.
- Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.
- In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.
- Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.
- Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!
- Yield is estimated.
Nutrition Facts : Calories 1394.7, Fat 83, SaturatedFat 50.5, Cholesterol 281.7, Sodium 886.9, Carbohydrate 120, Fiber 4.9, Sugar 3.3, Protein 42.4
FETTUCCINE BOSCAIOLA
Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)
Provided by Chickee
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil spray in large frying pan.
- Add bacon, onion and garlic. Cook until onion softens, stirring gently.
- Add mushrooms, cook until golden.
- Stir in cream, bring to the boil.
- Reduce heat and simmer until sauce reduces and thickens slightly.
- Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
- Stir in parsley and parmesan.
- Salt and pepper to taste.
- Pour over boiled hot pasta and mix.
- Serve sprinkled with parmesan cheese.
Nutrition Facts : Calories 656.6, Fat 31.1, SaturatedFat 16.9, Cholesterol 183.8, Sodium 168.3, Carbohydrate 76.1, Fiber 1, Sugar 1.8, Protein 19.1
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