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