Best Penne Di Bosco Recipes

Provided by Jessica Montanelli

Time 35m

Number Of Ingredients 8

6 oz Penne Pasta
0.5 oz Dried Porcini mushrooms (or 70 g (2.5 oz) fresh)
1/2 Red Onion
4.5 oz Wild Mushrooms (mixed)
5 oz Bacon (cubed)
1 tbsp Tomato Paste
1/2 cup Cream
Parsley

Steps:

Add the dried Porcini mushrooms in a bowl and cover with boiling water. Let it sit for 10-20 minutes or until the mushrooms are fully rehydrated.
Bring a large pot of salted water to boil.
Finely chop the onion and add it in a non-stick pan with the cubed bacon. Turn on the heat to medium and 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.
Meanwhile, chop all the mushrooms and then add them to the pan. Add also the tomato paste to caramelize. Cook for 4-5 minutes. All the ingredients should caramelize together but not burn. Regulate the heat accordingly.
Toss the pasta in the boiling water and cook according to the package instructions. Drain it 1-2 minutes before it's ready to finish cooking in the sauce.
Add the cream to the sauce and a few tablespoons of the Porcini water (filter it if necessary). Turn down the heat to low and simmer for 5-10 minutes.
Drain the cooked pasta and add it to the pan with the sauce to finish cooking and absorb all flavors. Add more Porcini water if necessary.
Serve with freshly chopped parsley on top.

Nutrition Facts : Calories 550 kcal, Carbohydrate 43 g, Protein 17 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 128 mg, ServingSize 1 serving

Penne di Bosco image

Yield Serves 4 to 6

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms (about 1 1/2 cups)
3 cups boiling water
1 pound penne or other tubular pasta
1/4 cup minced shallot
2 teaspoons minced garlic
1/2 pound fresh exotic mushrooms such as Portobello, trimmed and chopped
4 tablespoons unsalted butter
2 cups dry red wine
1 cup veal stock
1 cup heavy cream
1 cup freshly grated Parmesan (about 3 ounces)
1 tablespoon plus 1 teaspoon truffle oil

Steps:

In a small bowl soak porcini in 3 cups of boiling water 30 minutes. Remove porcini, squeeze out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender. Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half.
Cook pasta in boiling water until al dente.
While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes. Drain pasta in a colander and transfer to a large bowl. Add sauce, Parmesan, and truffle oil and toss well. Season pasta with salt and pepper to taste.