PASTA BOSCAIOLA RECIPE - (4/5)
Provided by alexi57
Number Of Ingredients 19
Steps:
- Place a large pot of cold water on the stove top and bring to a boil while you prepare your mise en place. Once the water is boiling, season with salt. Note: Season the water with approximately 1 tsp per litre/quart of water. To prepare your mise en place, first clean and slice the mushrooms. Emince the garlic. Remove the leaves from the thyme and roughly chop. Do the same for the parsley. Grate the parmesan cheese. Cut the prosciutto into bite-size pieces. Drain and squeeze the excess oil from the sun-dried tomatoes and measure 1/3 cup. Cut them into julienne strips, if needed. Measure out the white wine, cream and chili flakes and set everything aside. To start the dish: heat a large, stainless-steel fry pan over high heat. Once hot, add the grapeseed oil, immediately followed by the mushrooms. Season with salt and pepper to taste. Saute the mushrooms until they start to turn golden and then add 1 tablespoon of the butter. Pasta Note: For this recipe we used fresh, hand-cut pappardelle noodles. You may want to double the Basic Pasta Dough recipe to serve 4 people. If you are using fresh pasta, don't start cooking it until the sauce is almost done, as it will only need a few minutes to cook through (see note below). Dried pasta (rigatoni, penne, cavatelli, bow tie or fusilli) also works very well. If using dried pasta, add it to the boiling, salted water now and stir. Let cook while you finish the sauce. To continue with the sauce: Once the mushrooms are golden brown, reduce the heat to medium-high and add the prosciutto. Once the prosciutto is heated through, add the chili flakes and garlic. Let cook until the garlic is fragrant, about a minute or so. If the mixture looks a bit dry, add in the other tablespoon of butter. Next, add the sun-dried tomatoes and deglaze with the white wine. Stir, scraping up any bits from the bottom of the pan. Let the white wine reduce almost completely before adding the cream and thyme. Reduce the heat. Let the cream simmer and reduce slightly. Pasta Note: In the meantime, check the dried pasta for doneness (if using). If you are using fresh pasta, start cooking it at this point. It will only take a few minutes to cook through and become tender. Once the pasta is done, drain, reserving approximately 1 cup of the cooking water. Transfer the drained pasta to the sauce and toss gently to coat. Use some of the reserved pasta water to thin the sauce down, if necessary. The sauce should just coat the pasta. Sprinkle the parmesan cheese and chopped parsley over top and toss gently to combine. Taste for seasoning. Serve in warmed bowls. Top with additional parmesan cheese, chili flakes and a splash of extra-virgin olive oil, if desired.
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Farhan Asraf
[email protected]The pasta boscaiola was a bit too bland for my taste. I think I would have preferred more salt and pepper.
M.saleem Jutt
[email protected]The pasta boscaiola was a bit too peppery for my taste. I think I would have preferred less pepper.
MOHD FIROJ
[email protected]The pasta boscaiola was a bit too oniony for my taste. I think I would have preferred less onion.
Aerabella Caribou
[email protected]The pasta boscaiola was a bit too garlicky for my taste. I think I would have preferred less garlic.
solomon botipe
[email protected]The pasta boscaiola was a bit too cheesy for my taste. I think I would have preferred less cheese.
Md Suhel Rana
[email protected]The pasta boscaiola was a bit too greasy for my taste. I think I would have preferred less butter.
Zakir Tanha Tangi
[email protected]The pasta boscaiola was a bit too spicy for my taste. I think I would have preferred less pepper.
Rethabile Molise
[email protected]The pasta boscaiola was a bit too salty for my taste. I think I would have preferred less salt.
HAIDER BALOCH
[email protected]The pasta boscaiola was good, but it was a bit too heavy for my taste. I think I would have preferred a lighter sauce.
MUMAR 7862030
[email protected]This pasta boscaiola was a bit bland for my taste. I think it needed more salt and pepper.
amal nishantha perera
[email protected]This pasta boscaiola was delicious! The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. I will definitely be making this again.
Rabin Pun
[email protected]This pasta boscaiola was amazing! The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. I will definitely be making this again.
SQUAD (Mahr Asad Mangan)
[email protected]I made this pasta boscaiola for dinner last night and it was a hit! The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. My family loved it.
Saqib Jadoon
[email protected]This pasta boscaiola was delicious and easy to make. The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. I will definitely be making this again.
Md Misor Ahomed
[email protected]Loved this recipe! The pasta boscaiola was creamy and flavorful, and the mushrooms were cooked perfectly. I will definitely be making this again.
Ezeakor Emmanuella
[email protected]This recipe was easy to follow and the pasta boscaiola was delicious! The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. I will definitely be making this again.
ASLAF NEWS
[email protected]I followed the recipe exactly and the pasta boscaiola turned out great! The sauce was rich and creamy, and the mushrooms were delicious. My family loved it.
Shilpi Akther
[email protected]This pasta boscaiola was delicious! The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. I will definitely be making this again.
nirob cona mia
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the creamy mushroom sauce and the pasta was cooked perfectly. I would highly recommend this recipe.
Peyton Reed
[email protected]This pasta boscaiola recipe was a hit with my family! The creamy mushroom sauce was rich and flavorful, and the pancetta added a nice smoky flavor. I will definitely be making this again.