Pasta alla Boscaiola (Mushrooms, Pancetta)
Forget the BBQ, this is all you will need. Enjoy! Buon Appetito!
Ingredients: Serves 6 people
One pound of Penne or Rigatoni (Any Tubular pasta will do nicely)
4 ounces of sliced (unsmoked) pancetta or salt pork cut into small cubes.
One medium onion diced
One clove of garlic diced
8 ounces of mushrooms
2 or three pieces of dried Porcini (If you are making this out of season).
3 tablespoon of extra virgin olive oil
Pot of boiling water for your pasta with 2 tablespoons salt.
2 tablespoons of tomato paste
One handful of pitted oil cured olives (optional)
one handful of ripe Cherry tomatoes (optional)
One cup of green peas (optional)
One cup of white wine
Method: In a large saute pan, heat your oil to medium. Saute your onion and garlic. Add your pancetta and saute in the pan until brown (not crisp). Add your tomato paste and mix. Be careful not to burn or you will have to start over. Add your mushrooms. Mix well and keep mixing until well coated. Add your wine, salt, pepper and let cook. At this point if you would like to add peas and black olives, do so. Otherwise, when your liqiud has disappeared, take it off the heat. Cook your pasta, drain, reserve about a half a cup of the starchy water to add back to the mushrooms, if it looks somewhat dry.
Toss your pasta right in the pan. Buon Appetito!