Penne alla Boscaiola

Penne alla boscaiola is a classic italian pasta dish which main ingredient is mushroom. In Italy this dish is typically served in the fall when mushrooms start to flourish. Some say it's origin is from the Tuscany region, however this recipe is found in all parts of Italy. For this recipe I used Cremini mushrooms which are also known as Portobello mushrooms, their full bodied flavor are perfect for this recipe.


Ingredients:


500 g Barilla Penne Pasta

796 ml Unico crushed tomatoes

½ can water

12 slices of bacon chopped

8 sliced Cremini mushrooms

375 ml Unico Sliced Black Olives

1/4 cup red wine

250 ml Lactancia cream (35%)

Couple of basil leaves

1/2 minced red onion

Sprinkle of Parmigiano Reggiano cheese

Salt and Pepper to taste


Method:


Brown together onions, mushrooms and bacon. When golden, add olives and wine. Once wine has evaporated, add crushed tomatoes, salt, pepper and basil leaves and bring to a boil. Turn heat between medium and minimum and cook for at least two hours. When sauce is almost ready bring salted water to boil, add penne and cook according to package. In the meantime, add cream to sauce, stir and keep warm at minimum heat. Drain pasta and add some of the sauce, stir and plate. Add a bit more sauce to top of each plate and sprinkle with cheese.


Enjoy!