From Vivien Owabor's kitchen in Italy.

Originally published on Cookpad Italy as Pasta alla boscaiola, with US measurements.

Pasta alla Boscaiola

Name: Pasta alla Boscaiola
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 14 oz penne pasta (400 g); 1 onion; 8 oz smoked bacon (220 g); 1 1/2 lbs fresh mushrooms (700 g); 3/4 cup tomato purée (200 g); 3 1/2 tbsp heavy cream (50 ml); Chopped fresh parsley, to taste; Grated Parmesan cheese, to taste; Salt, to taste; Black pepper, to taste

Vivien Owabor @whoisvivien

Recipe from Cookist:
https://www.cookist.it/pasta-alla-boscaiola/

Vivien Owabor @whoisvivien

Recipe from Cookist:
https://www.cookist.it/pasta-alla-boscaiola/

Saved

Ingredients

40 min

Serves 4 servings

14 ozpenne pasta (400 g)
1onion
8 ozsmoked bacon (220 g)
1 1/2 lbsfresh mushrooms (700 g)
3/4 cuptomato purée (200 g)
3 1/2 tbspheavy cream (50 ml)
Chopped fresh parsley, to taste
Grated Parmesan cheese, to taste
Salt, to taste
Black pepper, to taste

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Steps

40 min

1

First, cut the bacon into cubes, place them in a skillet, and cook until browned.
2

When the bacon is golden and crispy, add the chopped onion.
3

Sauté the onion in the bacon fat, stirring often.
4

Meanwhile, clean and cut the mushrooms into pieces.
5

Add the mushrooms to the skillet with the sautéed onion and bacon, season with salt and pepper, and mix well.
6

After a few minutes, when the mushrooms are slightly wilted and flavorful, pour in the tomato purée, lower the heat, and cook for 10 minutes.
7

Next, add the heavy cream and cook for another 10 minutes until a creamy sauce forms.
8

Cook the pasta in boiling salted water, then drain and add it to the skillet with the sauce.
9

Sprinkle with finely chopped parsley, mix everything well, then remove from the heat and toss with plenty of grated Parmesan cheese.
10

Your Pasta alla Boscaiola is ready to serve.