"Pappardelle Boscaiola (Woodsman-Style Pasta)"
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.
Cooking tools:
- Dutch oven
- Grater
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Pot
- Stockpot
- Skillet
- Wooden spoon
- Measuring cup
- Can opener
- Stove
- Mixing bowl
Ingredients
- 3 cups chicken or beef bone broth
- 1 ½ cups dried porcini mushrooms
- 3 tbsp. EVOO
- 6 oz. meaty pancetta, finely chopped
- 3 shallots, finely chopped
- 4 large cloves garlic, chopped
- 2 tbsp. finely chopped rosemary
- 2 tbsp. finely chopped fresh sage
- Salt
- pepper
- 1 cup Tuscan white wine
- 1 can (14 oz.) diced or crushed fire-roasted tomatoes
- 1 ½ cups passata or tomato puree (half of a 24-oz. bottle or 1 can)
- 1 lb. pappardelle
- ½ cup heavy cream
- ¾ cup grated Parmigiano-Reggiano or Pecorino Romano, plus more for serving
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