Pasta Boscaiola (Print Version)
# Ingredients:
→ Proteins
01 -
6 slices thick cut bacon, diced
→ Vegetables
02 -
1 pound fresh mushrooms, thinly sliced
03 -
1 cup onion, thinly sliced
04 -
3 cloves garlic, minced
05 -
½ cup peas
06 -
¼ cup fresh Italian parsley, chopped
→ Pantry Items
07 -
28 ounce can peeled whole tomatoes and their juices
08 -
¾ cup dry white wine
09 -
½ teaspoon kosher salt
10 -
½ teaspoon black pepper
11 -
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
→ Dairy
12 -
1 cup heavy cream
13 -
2 tablespoons parmesan cheese, grated, plus extra for serving
→ Pasta
14 -
1 pound pasta (pappardelle, fettuccine or tagliatelle)
# Instructions:
01 -
In a Dutch oven or large sauté pan, cook the diced bacon over medium-high heat, stirring often, until browned, about 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside.
02 -
Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes.
03 -
Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes until softened and fragrant.
04 -
Add the puréed tomatoes and white wine. Season with salt and pepper. Bring to a simmer, then lower the heat to maintain a bare simmer for 10-15 minutes.
05 -
Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving about one cup of the pasta-cooking water.
06 -
Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon. Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, 1-2 tablespoons at a time, until desired consistency is reached.
07 -
Remove the pasta and sauce from the heat and stir in the parsley and cheese. Serve with additional parmesan cheese on the side for grating over individual portions.
# Notes:
01 -
Purée the whole tomatoes and their juices in a blender or food processor before adding to the sauce.
02 -
For best results, add pasta cooking water gradually to achieve the perfect sauce consistency.