About this recipe:Known in Italy as 'Penne alla boscaiola', this is a traditional dish made of porcini mushrooms, pancetta and olives in a tomato or cream sauce. Make sure to pick a ridged pasta, such as penne or rigatoni, so it will trap the sauce better.
400g penne pasta
120g smoked pancetta or bacon, cubed
3 tablespoons extra virgin olive oil
1 onion, finely chopped
400g porcini mushrooms, brushed clean and sliced
300g cherry tomatoes, quartered
40g black olives, pitted and chopped
freshly chopped parsley, to taste
grated Parmesan cheese, as needed
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a pot of salted water to the boil and cook pasta according to package directions.
Heat a non stick pan over medium heat; add pancetta and cook for 2 minutes or until just crisp and golden.
Heat 3 tablespoons of oil in a pan over medium heat; add onion and cook for 3 minutes or until softened. Add the mushrooms, stirring to coat them in oil. Continue to cook for 10 minutes.
Add cooked pancetta, tomatoes and olives; cook until the tomatoes are soft, about 5-7 minutes. Season the sauce to taste.
Drain the pasta; add to the sauce. Cook together for about 1 minute, tossing the pasta so it coats with sauce. Add chopped parsley and serve with freshly grated Parmesan cheese.
You can try a variation by replacing tomatoes with cream.