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Penne Boscaiola
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Penne Boscaiola

Tired of watery mushroom pasta that lacks punch? Sizzle up Pancetta and pasta for a concentrated, umami-rich sauce that clings to every penne ridge.
Course Main Course
Cuisine Italian
Keyword Dried Tomatoes, Mushrooms, Pancetta
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 510kcal

Ingredients

  • 1/2 lb Penne Rigate
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves sliced
  • 1/2 cup onion chopped
  • 4 oz Pancetta diced
  • 8 oz fresh mixed mushrooms sliced
  • 1 can 28 oz San Marzano tomatoes, drained
  • 1/2 cup sun dried tomatoes
  • 4 tbsp tomato paste
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup minced fresh parsley

Instructions

  • Prep the Pasta — Cook the penne in a large pot of aggressively salted water according to the package directions until just al dente. Do not overcook; the pasta will finish for a minute in the sauce and you want it to retain a "bite."
  • Render the Fat — In a large skillet, heat the olive oil over medium and add the diced pancetta. Stir occasionally until the fat turns translucent and the edges start to crisp and turn golden brown.
  • Aromatic Base — Toss in the sliced garlic and chopped onions, sautéing until the onions are soft and the garlic is fragrant but not brown. Watch the heat here; if the garlic smells "toasty," move to the next step immediately to avoid bitterness.
  • Sear the Mushrooms — Increase the heat slightly and add the sliced mixed mushrooms to the pan. Let them sit undisturbed for a minute to get a hard sear before stirring; they should hiss and eventually release their moisture and shrink.
  • Build the Sauce — Stir in the tomato paste, the drained/crushed San Marzano tomatoes, and the sun-dried tomatoes. Use your spoon to break up the whole tomatoes against the side of the pan until the sauce looks thick and chunky.
  • Simmer and Season — Lower the heat and let the sauce bubble gently for about 10 minutes until it darkens in color. Season with kosher salt and a generous amount of freshly ground black pepper, tasting to ensure the salt from the pancetta is balanced.
  • The Marriage — Drain the penne and toss it directly into the skillet with the sauce. Stir vigorously so the sauce enters the tubes of the pasta and coats every ridge.
  • The Final Touch — Remove from heat and shower the pan with grated Parmigiano-Reggiano and minced fresh parsley. The cheese should melt into the sauce, creating a slight gloss, while the parsley provides a burst of green color.

Nutrition

Calories: 510kcal