pasta
italian
mushrooms
pancetta
This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
How To Make Boscaiola (aka Woodsman's Pasta) | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"This dish is for mushroom lovers!" Rach says aboutboscaiola,a traditional Tuscan-style pasta made with pancetta, mushrooms, garlic and white wine. "Use acrisp, citrusy white wine, not oaky or too sweet." Rach likes to useawhite winemade with the Italian grapePecorino.
Rach's Tip: Poppancetta in freezer for a few minutes to firm up for chopping.
Ingredients
- 1 cup dried porcini mushrooms
- 3 cups beef or chicken bone broth or stock
- 3 tablespoons extra-virgin olive oil (EVOO), plus more to taste
- ⅓ pound pancetta, fine dice
- ¾ to 1 pound fresh mushrooms (crimini or combined mixed mushrooms such as hen-of-the-woods/maitake, sh*take and crimini), stemmed, wiped clean and sliced
- 3 large shallots, finely chopped
- 4 large cloves garlic, chopped
- About 3 tablespoons fresh rosemary, finely chopped
- Salt and red pepper flakes (about 1 teaspoon) or black pepper
- 1 cup white wine
- One 14- to 15-ounce can (about 2 cups) diced or crushed fire-roasted tomatoes
- 1½ cups passata (half a jar) or one 14-ounce can tomato puree
- About ½ cup heavy cream
- 1 pound pappardelle
- 1 cup grated pecorino cheese or pecorino and Parmigiano-Reggiano combined, plus more for passing
Yield
Serves: 4
Preparation
Place porcini in small pot and cover with stock, bring to low boil, reduce heat a bit and reduce liquid by half, 10to12 minutes.Remove the mushrooms with slotted spoon, trying not to mix up the liquid too much(so any grit from the mushrooms stays at the bottom of the pot),and chop.Reserve the mushroom stock.
Bring a pot of water to boil forthe pasta.
Heat a large skillet with EVOO, 3 turns of the pan,over medium-high heat.Add pancetta and render 2 minutes, addfreshmushrooms and brown with pancetta 5to6 minutes, add shallots, garlic and rosemary,and season with salt and red or black pepper.Toss mushrooms 2 minutes more, thenadd about 1 cup of wine, let it absorb andreduce.Addreservedstock and porcini,slowly pouring intothe skillet leaving behind the last couple tablespoons to avoid adding the grit from the porcini mushrooms at the bottom of the pot, then addtomatoes and passata or puree, reduce heat to low to simmer.Add cream.
Salt water and cook pasta 1 minute less than package directions toallow for carry over cooking.
Reserve ½ cup boiling pasta water and drain pasta. Combinethe pasta with about⅔ofsauce,the cheese and use thepastawater as needed tokeep moist,thenadd a little more EVOOto your taste.Serve pasta topped with remaining sauce and pass extra cheese at table.
More to Watch, Cook + Read
The Best Restaurants—Chosen By Our Staff!
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Rach's Super-Cheesy Baked Rigatoni with Eggplant + Hot Coppa Ham
Rachael shares her "special" Sunday pasta casserole: cheesy baked rigatoni layered with roasted eggplant, hot coppa ham + basil.
Life
5 Home Gadgets That’ll Make Life Easier
Our lifestyle expert says these are the best tech gadgets for your home in 2023.
Healthy Air Fryer Chicken Parm With Quinoa Crust
Celebrity personal trainer Don Saladino shares his healthy, quick and easy air fryer chicken Parm coated in a crunchy quinoa crust.
Healthy Living
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.
One-Pot Chicken Dinner for Less Than $2 a Plate!
This hearty + delicious one-pot braised chicken dinner with onions, peppers + potatoes costs less than $2 a plate to make!
