If you’re craving a dish that wraps you in cozy flavors and hearty textures, Pasta Boscaiola is the perfect choice. This Italian favorite combines tender pasta with a savory mushroom and bacon sauce enriched by a creamy tomato base, garlic, and fresh herbs. Each bite offers a wonderful blend of earthiness from the mushrooms and a slight smoky hint from the pancetta, all balanced by the silky sauce that clings beautifully to every piece of pasta.
Why You’ll Love Making Pasta Boscaiola
You’ll appreciate how this recipe brings together accessible ingredients to create a luxurious sauce without complicated steps. The combination of dried porcini and baby bella mushrooms adds layers of rich flavor and texture, while the pancetta gives a satisfying savory depth. The addition of fresh rosemary and thyme brings a bright herbal note that lifts the whole dish.
This pasta meal is versatile — it works great for a weeknight dinner or a special occasion. The creamy tomato sauce is indulgent but not overpowering, making it appealing even if you don’t typically like heavy sauces. Plus, the dish is a feast for the senses with its beautiful rustic colors and inviting aromas that fill your kitchen as it cooks.
Ingredients You’ll Need for Pasta Boscaiola
Here’s everything you’ll want to gather before you get started. The ingredients are straightforward but thoughtfully chosen to bring authentic flavor and richness:
- 3 cups vegetable broth
- 1 ounce dried porcini mushrooms
- 6 ounces pancetta (or thick-cut bacon), finely diced
- 8 ounces baby bella mushrooms, quartered
- 3 shallots, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons finely chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- Fine sea salt and freshly cracked black pepper, to taste
- 1 cup dry white wine
- 1 (15-ounce) can fire-roasted crushed tomatoes
- 3 tablespoons tomato paste
- 1 pound uncooked pasta (mezzi rigatoni works beautifully)
- 3/4 cup heavy cream
- Freshly grated Parmesan cheese, for serving
How to Make Pasta Boscaiola
Getting your Pasta Boscaiola just right involves a few key steps to build layers of flavor, so take your time and enjoy the process.
Soften the dried porcini mushrooms by combining them with vegetable broth in a saucepan. Bring the mixture to a simmer, then reduce heat and cover, letting it cook for 15 minutes until the mushrooms are tender and the broth is infused with flavor.
Prepare your pasta water by bringing a large pot of salted water to a boil for cooking the pasta later.
Cook the pancetta in a large pan over medium-high heat, stirring occasionally until it releases its fat and becomes crispy. Remove the pancetta with a slotted spoon and set it aside. Keep about 1.5 tablespoons of the rendered fat in the pan for sautéing the vegetables.
Sauté the baby bella mushrooms in the pancetta fat until they turn golden brown. Add shallots, garlic, rosemary, thyme, crushed red pepper flakes, and freshly cracked black pepper. Cook for about 3 minutes, stirring often to develop those rich aromas.
Deglaze the pan by pouring in the white wine, scraping up the browned bits stuck to the bottom with a wooden spoon. This step adds great depth to your sauce.
Combine the crushed tomatoes, tomato paste, and cooked pancetta into the pan, stirring well to blend everything together.
Chop the softened porcini mushrooms roughly and add them to the tomato sauce along with 1 ½ cups of the strained porcini broth. Straining is important here to avoid any grit.
Simmer the sauce gently on medium-low heat for about 15 minutes, allowing the flavors to meld as you cook your pasta.
Cook the pasta in the boiling salted water until just shy of al dente, reserving 1 cup of the starchy pasta water before draining.
Finish the sauce by stirring in the heavy cream, then mixing in the pasta. Toss everything gently, adding reserved pasta water a little at a time if the sauce feels too thick. Taste and adjust salt and pepper as needed.
Serve immediately topped generously with freshly grated Parmesan cheese.
How to Serve Pasta Boscaiola
When it’s time to eat, serve your Pasta Boscaiola hot and fresh. It pairs wonderfully with a simple green salad tossed in a light vinaigrette to cut through the richness of the sauce. You might also enjoy it alongside crusty bread to soak up every last bit of that creamy tomato goodness.
For a heartier meal, add a side of steamed vegetables like asparagus or roasted broccoli. A glass of sparkling water with a slice of lemon can refresh your palate beautifully while you savor the earthy flavors of the dish.
Expert Tips for Perfect Pasta Boscaiola
- When soaking dried porcini mushrooms, don’t discard the broth after straining it. This liquid is packed with intense mushroom flavor that enriches your sauce.
- Use a pasta shape like mezzi rigatoni or penne that holds onto the sauce well for a more satisfying bite.
- Keep an eye on your sauce thickness; if it gets too thick, use a splash of reserved pasta water to loosen it instead of adding more cream.
- Fresh herbs like rosemary and thyme are crucial here — they brighten and balance the richness, so don’t skip them.
- If pancetta isn’t available, thick-cut bacon can work, but choose a quality piece to avoid overpowering smokiness.
How to Store Pasta Boscaiola
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken in the fridge; when reheating, warm gently on the stove with a splash of cream or broth to bring back its creamy texture.
Avoid freezing the pasta with sauce as the cream can separate and affect the flavor and texture. Instead, freeze the cooked pasta and prepare fresh sauce when ready to eat.
Variations of Pasta Boscaiola
Feel free to customize Pasta Boscaiola to suit your tastes or dietary needs:
- Vegetarian version: Skip the pancetta and add extra mushrooms or a mix of wild mushrooms to keep it hearty.
- Add peas or spinach for a pop of color and nutrition towards the end of cooking.
- Swap heavy cream for coconut milk if you want a dairy-free version with a subtle tropical twist.
- Use gluten-free pasta to make it suitable for those with gluten sensitivities without compromising flavor.
- For an extra kick, increase the crushed red pepper flakes slightly to bring mild heat.
Frequently Asked Questions About Pasta Boscaiola
What pasta is best for Pasta Boscaiola?
Short tubular pastas like mezzi rigatoni, penne, or rigatoni work best because they catch the creamy sauce in their ridges and tubes.
Can I use fresh mushrooms only instead of dried porcini?
You can, but dried porcini add an intense earthy flavor that fresh mushrooms alone won’t provide. If using fresh only, consider adding mushroom broth or stock for depth.
Is there a good substitute for pancetta?
Thick-cut bacon can be used as a substitute, but keep the smoky flavor mild. Alternatively, for a vegetarian option, omit pancetta and increase mushrooms.
How do I make the sauce creamier without cream?
Try adding a splash of full-fat coconut milk or cashew cream for a dairy-free option that still feels rich.
Can Pasta Boscaiola be made ahead of time?
You can prepare the sauce ahead and reheat gently, but combine with pasta right before serving to keep the best texture.
Pasta Boscaiola
Equipment
- Large Pot
- Large Pan
- Saucepan
- Wooden Spoon
Ingredients
- 3 cups vegetable broth
- 1 oz dried porcini mushrooms
- 6 oz pancetta or thick-cut bacon, finely diced
- 8 oz baby bella mushrooms quartered
- 3 shallots finely chopped
- 5 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 2 tsp fresh thyme leaves
- 0.5 tsp crushed red pepper flakes
- to taste fine sea salt
- to taste freshly cracked black pepper
- 1 cup dry white wine
- 1 15-ounce can fire-roasted crushed tomatoes
- 3 tbsp tomato paste
- 1 lb uncooked pasta mezzi rigatoni works beautifully
- 0.75 cup heavy cream
- to taste freshly grated Parmesan cheese for serving
Instructions
- Soften the dried porcini mushrooms in vegetable broth by simmering for 15 minutes. Keep the broth for later use.
- Bring a large pot of salted water to a boil for pasta.
- Cook pancetta in a large pan over medium-high heat until crispy. Set aside, leaving fat in the pan.
- Sauté baby bella mushrooms in pancetta fat until golden brown. Add shallots, garlic, rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Cook for 3 minutes.
- Deglaze the pan with white wine, scraping up browned bits.
- Add crushed tomatoes, tomato paste, and cooked pancetta to the pan. Stir to combine.
- Chop softened porcini mushrooms and add with strained broth to the sauce. Simmer for 15 minutes.
- Cook pasta until just shy of al dente, reserving 1 cup of pasta water before draining.
- Stir heavy cream into the sauce, then mix in the pasta, adding reserved water as needed. Season to taste.
- Serve immediately topped with freshly grated Parmesan cheese.
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