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Woodman's Pasta with Mushroom Sauce (Pasta Al Boscaiola)

  • 180minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, D, E
MineralsCopper, Natrium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces dried porcini mushrooms

  2. 2 tablespoons unsalted butter

  3. 1/4 cup extra virgin olive oil

  4. 2 cloves garlic, finely chopped

  5. 1 large carrot, finely chopped

  6. 1 stalk celery, finely chopped

  7. 8 ounces button mushrooms, sliced

  8. 8 ounces cremini mushrooms, sliced

  9. Salt

  10. 2 pounds penne or other long tubular pasta

  11. 1 cup Lisa's Classic Tomato Sauce (see recipe below)

  12. 6 tablespoons heavy cream or panna da cucina

  13. 6 ounces parmigiano-reggiano, grated

  14. LISA'S CLASSIC TOMATO SAUCE :

  15. 6 cloves garlic, cut in half, green sprouts removed if necessary

  16. 1/2 cup extra virgin olive oil

  17. 4 cans (28 ounces each) crushed tomatoes (preferably San Marzano)

  18. 1 1/2 tablespoons sugar

  19. 1 1/2 teaspoons dried italian oregano

  20. 1 1/2 teaspoons chopped fresh basil

  21. 1/2 teaspoon sea salt

  22. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Make Lisa's Classic Tomato Sauce: In a large pot, heat the garlic in the olive oil over low heat for 3 minutes. Don't allow the garlic to brown. Add the remaining sauce ingredients and simmer over very low heat for 2 to 4 hours.

  2. In a medium bowl, soak the porcini in 1 cup warm water for 30 minutes.

  3. In a large skillet, melt the butter with the olive oil over medium-high heat. Add the garlic, carrot, and celery and cook, stirring, until softened.

  4. Drain the porcini mushrooms, reserving the soaking water. Rinse the porcini and add them to the skillet with the other mushrooms.

  5. Cook, stirring, until they lose their liquid, about 5 minutes.

  6. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (if using penne, cook for 7 minutes). Meanwhile, pour the reserved porcini soaking water through a fine mesh strainer to remove any sand. Slowly add the porcini water and then the tomato sauce to the mushroom mixture, stirring.

  7. Add the cream and stir well. Drain the pasta, add to the sauce, and mix well. Sprinkle with the Parmigiano and serve

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