Pappardelle ala Boscaiola

Recipe courtesy of Neurotic Kitchen


This version of Boscaiola is relatively fast and very easy. It’s made using only tomatoes, parsley, garlic, mushrooms and, of course, pasta.

Servings: 3


1 lb Mixed Fancy Mushrooms (Maitake, Oyster, Shiitake and Crimini*)
1 (14.5 oz) can of diced tomatoes
½ cup white wine (Pinot Grigio)
3 tbsp extra virgin olive oil
5 whole garlic gloves
½ cup finely chopped Italian parsley
¾ lb pappardelle or other pasta
Salt and pepper
¼ tsp crushed red pepper
Grated Parmesan cheese (optional)
*There are a few great “Fancy Mushroom Blends” available at supermarkets that package several varieties of Mushroom in one.


Set a pot of well-salted water to boil for the pasta.

In a large skillet, heat olive oil and garlic cloves over medium-heat until garlic begins to get slightly golden but not burnt. Add the canned tomatoes, a few shakes of salt, and about 5 turns of freshly ground black pepper. Add white wine and stir. Allow the mixture to cook for about 5 minutes until the liquids evaporate. Add mushrooms and crushed red pepper.

Allow to cook another 15 minutes, stirring occasionally. When finished, pick out the garlic cloves and discard. Stir in parsley and taste for seasoning, adding extra salt and pepper if desired.

Once water is boiling, cook pasta as directed. Drain and set aside until sauce is done, reserving some pasta water to loosen the noodles if they stick. Plate pasta with the boscaiola sauce and garnish with parsley sprigs and an optional sprinkle of Parmesan cheese.


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