Name: Pasta Boscaiola
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 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; 1 cup dry white wine; 1 (15-ounce) can fire-roasted crushed tomatoes; 3 tablespoons tomato paste; 1 pound uncooked pasta (I used mezzi rigatoni); 3/4 cup heavy cream; freshly-grated Parmesan, for topping

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

1 cup dry white wine

1 (15-ounce) can fire-roasted crushed tomatoes

3 tablespoons tomato paste

1 pound uncooked pasta (I used mezzi rigatoni)

3/4 cup heavy cream

freshly-grated Parmesan, for topping

Pasta Boscaiola

Ingredients

Steps

Nutrition Facts

Pasta Boscaiola

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts