Spaghetti with Mushroom and Tomato Sauce

Inspired by the Tuscan specialty known as spaghetti alla boscaiola, or “woodsman’s pasta,” this dish takes a twist by replacing the typical long-simmered meat with hearty mushrooms. By using portobellos and dried porcini mushrooms, this recipe achieves a meaty texture and a concentrated smoky mushroom flavor. The rehydrating liquid from the porcini mushrooms, along with chicken broth, enhances the savory notes of the dish. Hand-crushed whole tomatoes provide the perfect thickness to the sauce, while rosemary adds a rustic touch. Pancetta adds depth to the sauce, but bacon can be used as a substitute if needed. Prepare to indulge in the flavors of the forest with this delightful mushroom pasta.

INGREDIENTS:

• 1 cup low-sodium chicken broth
• 1 ounce dried porcini mushrooms, rinsed
• 4 ounces pancetta, cut into ½-inch pieces
• 8 ounces portobello mushrooms, stemmed, gills removed, and cut into ½-inch pieces
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, sliced thin
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh rosemary
• 1 (14.5-ounce) can of whole peeled tomatoes, drained with juice reserved, tomatoes coarsely crushed
• Salt and pepper
• 1 pound spaghetti
• Grated Pecorino Romano cheese

PREPARATIONS:

1. Microwave the chicken broth and dried porcini mushrooms in a covered bowl until steaming, approximately 1 minute. Let them sit until softened for about 5 minutes.
2. Drain the mushrooms through a fine-mesh strainer lined with a coffee filter. Reserve the broth and finely chop the porcini mushrooms.
3. Cook the pancetta in a 12-inch skillet over medium heat until crisp, approximately 5 to 7 minutes.
4. Add the chopped porcini mushrooms, portobello mushrooms, olive oil, sliced garlic, tomato paste, and minced rosemary to the skillet. Cook, stirring often, until the portobello mushrooms are softened and lightly browned, and the tomato paste starts to brown, approximately 5 to 7 minutes.
5. Stir in the reserved mushroom broth, crushed tomatoes, and reserved tomato juice. Bring the mixture to a simmer and cook until thickened approximately 15 to 20 minutes. Season with salt and pepper to taste.
6. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the spaghetti and 1 tablespoon of salt. Cook the pasta, stirring often, until it’s al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
7. Add the sauce to the pot with the pasta and toss to combine. Season with salt and pepper to taste and add the reserved cooking water as needed to adjust the consistency.
8. Serve the pasta alla boscaiola with grated Pecorino Romano cheese.

YIELD: The recipe yields servings for multiple people.

TIPS:

• Use coffee filters instead of paper towels to strain the rehydrated porcini mushrooms.
• Substitute bacon for pancetta if desired.
• Adjust the seasoning, including salt and pepper, according to your taste preferences.
• Garnish the dish with fresh herbs such as parsley or basil for added freshness.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 460
• Fat: 14g
• Saturated Fat: 3.5g
• Cholesterol: 15mg
• Carbohydrates: 65g
• Protein: 18g
• Fiber: 4g
• Sodium: 690mg

In conclusion, this pasta alla boscaiola recipe offers a delightful twist on the traditional Tuscan specialty. By substituting mushrooms for meat, the dish becomes a flavorful and hearty vegetarian option. The combination of portobello and dried porcini mushrooms creates a meaty texture and a smoky mushroom flavor that’s enhanced by the rehydrating liquid and chicken broth. The hand-crushed whole tomatoes add the perfect thickness to the sauce, while rosemary brings a rustic touch. Whether enjoyed as a main course or a side dish, this mushroom pasta is sure to satisfy your cravings with its earthy and savory notes. Don’t hesitate to substitute bacon for pancetta or experiment with additional fresh herbs for added freshness. Indulge in the flavors of the forest with each delicious bite of this pasta alla boscaiola.