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Wednesday, 21 March 2012

Pasta with Mushrooms, Bacon and Tomatoes

Tortiglioni alla Boscaiola

This is a classic Italian dish, most enjoyed in the fall when you can find the beautiful fresh Porcini mushrooms. But in my recipe I will use chestnut mushrooms with some dried porcini mushrooms, soaked in water.

(Figure 1)

400 gr pasta (any pasta will do)
1 onion
400 gr mushrooms 
300 gr peeled tomatoes
120 gr pancetta 
50 gr black olives
olive oil
ground pepper 
chopped parsley
Figure 1


Step1:- clean the mushrooms & cut them into slices 
-slice the olives and chop the tomatoes after you peeled and seed them

Step 2:- in a hot pan start browning the pancetta, while in another pan fry the chopped onion until soft then add the mushrooms and cook for few minutes(Fig2&3&4)

Figure 2
Figure 3

Figure 4
Step3:-place the pasta in plenty salted water and cook them al dente (*one minute less then it says on the packet)
-go back to the sauce and add the olives, tomatoes and the pancetta to your sauteed mushrooms (Fig 5)

Figure 5
-cook the sauce for 7-8 minutes, until tomatoes are soft(Fig 6) and by that time the pasta should be al dente
Figure 6
  Step4:-drain the pasta and pour into the sauce pan (Fig 7)
Figure 7
-toss well to coat the pasta with the rich sauce and finish with a sprinkle of chopped parsley(Fig 8)
Figure 8

Serve immediately with grated Parmesan cheese!!(Fig 9)

Figure 9

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