Penne Bosciaola Recipes

PENNE ALLA BOSCAIOLA

Steps:

• Place the dried porcini mushrooms in warm water and soak for about 20 minutes. Scoop the softened mushrooms out of the water and chop them coarsely. Set aside. Put a large skillet over a medium flame and heat the oil. Add the onion, portobello mushrooms, porcini and pancetta to the pan. Cook until they onion is soft and the pancetta is crisp, about 5-8 minutes. Add in the passata and a pinch of salt. Cook for 5 minutes and add in the cream. Bring to a boil and add in the cheese and parsley. Drop the pasta into salted boiling water and cook until al dente. Drain and add the pasta to the sauce. Cook over medium-high heat for 1-2 minutes. Serve immediately in warm bowls.

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 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.

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.

PENNE WITH CHICKEN AND ASPARAGUS

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
• Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
• Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.