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BY MARIO HADDAD
QUICK&EASY |
PASTA ALLA BOSCAIOLA
BY MARIO HADDAD
A VISONARY RESTAURATEUR AND CINEMATIC CREATOR
mariojrhaddadServes 4 | Preparation time 1 hour
INGREDIENTS |
- 400g pasta (rigatoni, tagliatelle, or pappardelle)
- 250g mushrooms (porcini, cremini, or button), quartered
- 100g pancetta (or guanciale), diced
- 400ml tomato passata
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100ml dry white wine
- 50g grated Parmigiano Reggiano
- Sprigs of fresh herbs (rosemary or thyme)
- Salt and black pepper, to taste
- 2 tbsp extra virgin olive oil
- Fresh parsley, chopped (for garnish)
PREPARATION |
- In a large pan, cook the pancetta over medium heat until crispy (about 3–4 minutes). Remove, pat dry, and set aside.
- In the same pan, add the chopped onion and cook in the pancetta fat for 1–2 minutes until slightly softened.
- Add the garlic and sauté until fragrant.
- Stir in the mushrooms and cook until they release their juices and turn golden.
- Pour in the white wine and let it reduce for about 2 minutes.
- Add the tomato passata and cook for another 15 minutes over low to medium heat.
- Meanwhile, cook the pasta in salted water until al dente. Once cooked, transfer the pasta to the pan and add a ladle of pasta water. Mix well.
- Stir in the Parmigiano Reggiano, salt, and pepper.
- Serve with a sprinkle of fresh parsley and a drizzle of good-quality olive oil.
MORE ABOUT MARIO JR HADDAD
