Woodsy Penne Boscaiola with Porcini and Pancetta
Rustic Italian pasta featuring rehydrated porcini mushrooms, wild mushroom medley, and smoky pancetta simmered in white wine and tomato sauce. Cream enriches the earthy woodland flavors, finished with fresh parsley and Parmesan. A warming, substantial one-pan dinner that builds depth through slow simmering.
Ingredients
- 1 ounce dried porcini mushroomscremini or button mushroomsequal weightumami-reduced
dried porcini irreplaceable for depth
- 1 cup dry Italian white wine
- ½ cup smoked pancetta, cubed
- 1 tablespoon cooking oil
- 1 onion, finely chopped
- 7 ounces wild mixed mushrooms, sliced
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- ½ teaspoon dried oregano
- 1 14 ounce can chopped tomatoes
- 1 tablespoon tomato purée
- ½ teaspoon sugar
- salt, to taste(optional)
- black pepper, to taste(optional)
- ½ pound dried penne pasta
- ½ cup heavy cream
- ¼ cup fresh parsley, chopped, to serve(optional)
- ½ cup Parmesan, grated, to serve(optional)
Instructions
- 1
Rehydrate dried porcini mushrooms in white wine for 30 minutes until soft.
- 2
Strain mushrooms through fine sieve, reserving wine and discarding gritty sediment.
- 3
Heat heavy pan over medium heat and fry pancetta cubes for 5 to 6 minutes until golden, then set aside.
- 4
Add cooking oil to pan and cook onion, wild mushrooms, and garlic for 5 minutes until soft.
- 5
Return pancetta to pan with drained porcini, fresh thyme sprigs, and dried oregano, mixing well.
- 6
Stir in canned tomatoes, reserved white wine, and sugar, season with salt and pepper, simmer gently for 10 minutes.
- 7
Boil salted water in large pot, add dried penne and cook for 10 minutes or until al dente per package directions, then drain, reserving 1 cup pasta water.
- 8
Stir cream into sauce, add drained penne, mixing gently and adding pasta water as needed for smooth, coating consistency.
- 9
Serve hot topped with chopped fresh parsley and grated Parmesan.
Tips
Strain porcini soaking liquid carefully to remove sediment that settles, preserving the flavorful wine.
Cook pasta 1 minute under al dente to prevent overcooking when combined with hot sauce.
Reserve pasta water before draining; starch helps sauce coat noodles evenly.
Good to Know
Refrigerate leftover sauce separately from pasta up to 3 days; reheat gently with splash of water or wine.
Prepare sauce through step 6 up to 1 day ahead; cook pasta fresh before serving and combine.
Serve immediately while hot. Pass additional Parmesan and fresh parsley at table.
Common Mistakes
Do not discard porcini soaking liquid sediment too hastily; pour slowly to avoid clouding the reserved wine.
Do not overcook penne as it will continue cooking briefly when combined with hot sauce.
Do not skip reserving pasta water; added gradually prevents sauce from becoming too thick.
Substitutions
Dairy-Free Swaps
General Alternatives
dried porcini irreplaceable for depth