Penne Pasta with Mushrooms ‘Alla Boscaiola’

…or ‘Woodman’s Pasta’ in English. For a tasty twist to a family favourite, this recipe simply adds the hearty taste of mushrooms to a tomato-based sauce which is ideal with Penne.

Ready in 30 minutes
Serves 4 people
Suitable for vegetarian

Ingredients

(*omit for vegetarians)

350g Cook Italian/Cook Italia Penne
1 can Cook Italian/Cook Italia Chopped Tomatoes
1 tablespoon Cook Italian/Cook Italia Tomato Purée
3 tablespoons Olive Oil
1 Shallot or small onion, finely chopped
1 Garlic clove, chopped or crushed
200g Mushrooms, cleaned & chopped, or 100g mushrooms with 100g (re-hydrated) porcini mushrooms for a stronger ‘woodland mushroom’ taste.
A handful Flat leaf parsley, chopped
Leaves from a sprig Rosemary, finely chopped
½ glass (about 75ml) White wine or water
A pinch Salt and Black Pepper
A good sprinkling Cook Italian/Cook Italia Grated Italian Hard Cheese*

Method

Warm a tablespoon of the olive oil in a large pan on a medium heat then add the shallots & garlic and cook, stirring, for about 5 minutes, until they are softened but not coloured.

Add the remaining olive oil, then add the mushrooms and cook for another 3 minutes.

Add the rosemary, and the porcini if using, and cook for 2 minutes more.

Gently pour in the Chopped Tomatoes, then add the Tomato Purée and the white wine (if using) or water and stir well.

Turn the heat down to a simmer for about 10 minutes, stirring occasionally, whilst you cook the Pasta. Add about a tablespoon of water if it is looking too dry at any point.

Meanwhile, cook the Penne pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes. If using our new Gluten Free Pasta, remember to cook it for just 6 to 8 minutes. When it’s how you like it – ‘al dente’, or slightly softer, drain the pasta.

Add the cooked, drained Penne, and the fresh parsley to the pan with the sauce, and stir them together so that the pasta is thoroughly coated in the sauce.

Serve immediately with a sprinkle of Grated Italian Hard Cheese* (if using) and a twist of black pepper for the truly Italian touch.


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