As the days shorten and the air grows crisp, our palates instinctively crave the comforting, earthy flavors of the forest. Pasta alla Boscaiola, or “woodsman’s pasta,” is a classic Italian dish that perfectly captures the essence of autumn. This rustic yet refined meal brings together the rich aromas of wild mushrooms, the savory depth of cured meats, and the vibrant freshness of ripe tomatoes, all tossed with your favorite pasta. It’s a dish that’s both hearty and elegant, perfect for a cozy weeknight dinner or a special gathering with friends.
Ingredients:
For the Pasta:
320g dried pasta (rigatoni, penne, or fettuccine work well)
Salt for boiling water
For the Sauce:
300g mixed wild mushrooms (chanterelles, porcini, cremini), cleaned and sliced
150g pancetta or guanciale, diced
1 small onion, finely chopped
2 cloves garlic, minced
400g canned crushed tomatoes or passata
60ml dry white wine
60ml vegetable or chicken broth (or mushroom broth for a deeper umami flavor)
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
Optional: a pinch of red pepper flakes for a touch of heat
Optional: 50g grated Pecorino Romano or Parmigiano Reggiano for serving
Directions:
Prepare the Aromatics and Pancetta: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the chopped onion to the pan and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Sauté the Mushrooms: Add the sliced mushrooms to the skillet. Cook over medium-high heat, stirring occasionally, until they release their moisture and begin to brown. This could take 8-10 minutes. The browning adds depth of flavor.
Deglaze and Add Tomatoes: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes. Stir in the crushed tomatoes or passata and the broth. Bring the sauce to a gentle simmer.
Cook the Pasta: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
Combine and Finish: Once the pasta is cooked, drain it, reserving about 1 cup of the pasta cooking water. Add the cooked pasta directly to the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in the cooked pancetta and fresh parsley.
Season and Serve: Season with salt and freshly ground black pepper to taste. If using, stir in a pinch of red pepper flakes. Serve immediately, topped with grated Pecorino Romano or Parmigiano Reggiano, if desired.
Serving and Storage Tips:
Serving: Serve Pasta alla Boscaiola in warmed bowls, allowing the steam to release the inviting aromas. A crisp green salad and a good quality rustic bread for mopping up the sauce make perfect accompaniments. For a truly authentic experience, pair it with a light-bodied red wine, such as a Chianti or a Pinot Noir.
Storage: Leftover Pasta alla Boscaiola can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or water if needed to loosen the sauce. This dish does not freeze particularly well due to the texture of the mushrooms and pasta once thawed.
Variations:
