Pasta alla boscaiola with mushrooms
In this version of pasta alla boscaiola, there are porcini and chanterelles mushrooms, onion - which I've been matching with mushrooms lately, tomato paste to add some colour, guanciale, the cured cheek of the pork, instead of sausage and a splash of whole milk to add softness.
Servings 4 people
Ingredients
- 1 white onion, finely sliced
- 1 shallot, finely sliced
- 2 tablespoons extra virgin olive oil
- 150 g (5 1/3 oz) guanciale, or pancetta, cubed
- 350 g (12 1/3 oz) fresh porcini
- 150 g (5 1/3 oz) chanterelles
- 1 tablespoon tomato paste
- 150 ml (2/3 cups) whole milk
- Salt
- Black pepper
- 350 g (12 oz) dried penne, or other short pasta
Instructions
- Add the onion and the shallots to a large frying pan along with the extra virgin olive oil and the guanciale. Cook on medium heat for about 5 minutes or until the onion and the shallots are soft and translucent.
- Brush the mushrooms, cut them into cubes and add them into the pan, then season with salt and ground black pepper. Lower the heat to the minimum and cook for about ten minutes, stirring often.
- Add a spoonful of tomato paste, then pour in the milk and stir to melt the tomato. Cook for 10 more minutes until the mushrooms are soft and the milk has created a thick creamy sauce. Adjust with salt and pepper. Turn off the heat and set it aside.
- Meanwhile, bring the water for the pasta to a boil, then add the salt and cook the pasta according to the package instructions.
- Cook the pasta al dente, drain it and set aside a cup of the cooking water. Toss the pasta with the mushroom sauce and, if needed, add some cooking water to make it more creamy. Serve immediately.
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