Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe

Name: Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 ounce (30g) dried porcini mushrooms; 3/4 cup (180ml) dry white wine; 6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips; 1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced; Extra-virgin olive oil, as needed; 1 medium onion (about 7 ounces; 200g), sliced; 3 medium cloves garlic, minced; 1 teaspoon minced fresh thyme leaves (from about 8 sprigs); Kosher salt and freshly ground black pepper; 1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender; 1 pound (450g) dried tubular pasta, such as penne or rigatoni; 3/4 cup (180ml) heavy cream; 1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch); 1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

Cook 45m

Total 45m

This Penne Boscaiola recipe combines thick-cut smoked bacon, mixed fresh cultivated and wild mushrooms, and dried tubular pasta, all simmered in a rich and creamy tomato sauce. Fresh thyme and white wine add depth, while Parmigiano-Reggiano cheese and minced parsley round out the flavors. A comforting and satisfying pasta dish.