Penne alla Boscaiola
Creamy Italian penne pasta with mushrooms, herbs, and a rich tomato-cream sauce for a cozy, rustic and satisfying Italian dinner made simple.
- Prep Time: 10–15 minutes
- Cook Time: 20 minutes
- Total Time: 30–35 minutes
- Yield: 4 servings
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
12 oz penne pasta
2 tablespoons olive oil
1 small onion, finely chopped
2–3 garlic cloves, minced
6–8 oz mushrooms (cremini or button), sliced
4 oz pancetta or Italian sausage (optional)
2 tablespoons tomato paste (or ½ cup crushed tomatoes)
½ cup dry white wine (optional)
¾ cup heavy cream
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions
Cook penne in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Sauté onion until soft and translucent.
Add garlic and cook for 30 seconds until fragrant.
If using, add pancetta or sausage and cook until browned and fully cooked.
Add mushrooms and cook until they release moisture and turn golden.
Stir in tomato paste and cook for 1 minute to deepen flavor.
Deglaze with white wine (if using) and let it reduce slightly.
Lower heat, add cream, and stir until smooth and slightly thickened. Season with salt, pepper, and thyme.
Add cooked penne and toss to coat, loosening with reserved pasta water if needed.
Finish with parsley and Parmesan cheese before serving.
Notes
Use a mix of mushrooms for deeper flavor (cremini, porcini, or portobello).
For a lighter version, replace cream with milk + a little butter or ricotta.
Add spinach or peas for extra color and nutrition.
Red pepper flakes can be added for a spicy kick.
Sauce thickens as it rests—adjust with pasta water when reheating.
Find it online: https://allcookedup.com/penne-alla-boscaiola/
