Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)
Experience the forest in a bowl with Penne Boscaiola—smoky bacon, earthy mushrooms, and creamy tomato sauce create a campfire-inspired pasta dish perfect for any season. Serves 4 in 45 minutes.
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Cooking tools:
- Immersion blender
- Fine-mesh strainer
- Dutch oven
- Saute pan
- Microwave
- Mixing bowl
- Measuring cup
- Saucepan
- Stove
- Pot
- Colander
- Slotted spoon
- Plate
- Chef's knife
- Cutting board
Ingredients
- 1 ounce (30g) dried porcini mushrooms
- ¾ 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
- 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
- ¾ cup (180ml) heavy cream
- ¼ 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
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