Pasta alla Boscaiola
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chop the mushrooms
mince the garlic
finely chop the shallot
chop the parsley
cook pasta until 1 minute before al dente in salted water
heat oil over medium, add pancetta
cook until crispy, remove from skillet
remove excess grease, set aside
add mushrooms, cook until they start to release moisture
add 2 tbsp excess grease, cook until golden
add garlic and onion, cook until fragrant
add Italian seasoning, salt, pepper & chili flakes
deglaze with white wine, cook for 2 minutes
stir in tomato paste
add crushed tomatoes, simmer for 10 minutes
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drain the pasta
add parsley, cream and Parmesan
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add pancetta and pasta, toss to combine simmer for 1 minute
GO TO RECIPE