Pasta Alla Boscaiola

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Pasta Alla Boscaiola

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Eoin Sheehan’s Pasta Alla Boscaiola

Ingredients

  • 180g penne pasta (any shell pasta)
  • 150g mixed mushrooms
  • 1 red onion
  • 150g bacon
  • 2 tbsp tomato paste
  • 200ml cream
  • Parsley to garnish
  • Fresh parmesan cheese
  • 180g penne pasta (any shell pasta)
  • 150g mixed mushrooms
  • 1 red onion
  • 150g bacon
  • 2 tbsp tomato paste
  • 200ml cream
  • Parsley to garnish
  • Fresh parmesan cheese

Instructions

  1. Bring a large pot of salted water to boil.
  2. Finely chop the onion and add it in a non-stick pan with the cubed bacon, fry for 2-3 minutes. The bacon fat should be enough to sauté the onion, but you can add a drizzle of oil if necessary.
  3. Meanwhile, chop all the mushrooms and then add them to the pan. Add also the tomato paste to caramelise. Cook for 4-5 minutes.
  4. Cook the pasta in the boiling water and cook according to the package instructions (6min). Drain it 1-2 minutes before it’s ready to finish cooking in the sauce.
  5. Add the cream to the sauce and a few tablespoons of the Pasta water. Turn down the heat to low and simmer for 5-10 minutes.
  6. Drain the cooked pasta and add it to the pan with the sauce to finish cooking and absorb all flavours.
  7. Serve with freshly chopped parsley on top and some grated Parmesan cheese
  8. Bring a large pot of salted water to boil.
  9. Finely chop the onion and add it in a non-stick pan with the cubed bacon, fry for 2-3 minutes. The bacon fat should be enough to sauté the onion, but you can add a drizzle of oil if necessary.
  10. Meanwhile, chop all the mushrooms and then add them to the pan. Add also the tomato paste to caramelise. Cook for 4-5 minutes.
  11. Cook the pasta in the boiling water and cook according to the package instructions (6min). Drain it 1-2 minutes before it’s ready to finish cooking in the sauce.
  12. Add the cream to the sauce and a few tablespoons of the Pasta water. Turn down the heat to low and simmer for 5-10 minutes.
  13. Drain the cooked pasta and add it to the pan with the sauce to finish cooking and absorb all flavours.
  14. Serve with freshly chopped parsley on top and some grated Parmesan cheese
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