It's time once again for default pasta. This time using super seasonal, California grown chanterelle mushrooms and a hollow tube spaghetti known as bucatini.
There's not much else in this pasta. Making it a true default option. Because the very idea of default pasta is it's supposed to be easy– no matter how busy you are. You merely follow your instincts using whatever you have in your pantry. Oh, and garlic. Default pasta always has garlic.
The phrase alla boscaiola however is a rather common name when it comes to simple Italian-style pasta preparations, default or not. It roughly translates to “in the style of the woodsman”. It refers to the rich, earthy mushrooms typically found in this style of pasta. In this instance I chose chanterelles. Naturally you can make a version of Chanterelle Bucatini alla Boscaiola using just about any meaty mushroom you like. But do have the good sense to change the name!
I loosely followed a recipe from The Glorious Pasta of Italy by Dominica Marchetti for this default pasta. Which isn't really in the spirit of the exercise, I know. But I changed some of her recipe (based on what I had in the pantry) and my cooking skills. But I think it still counts as default pasta. For example: She used shiitake. I used chanterelles. She merely scented the oil with garlic. I'm the lazy cook who minced mine and left it in the sauce. She used pappardelle. I used bucatini.... you get the idea so do yours however you want.
You can also serve this pasta with any wine you like. But my brother Grant is rather entranced with Portuguese wines these days and he chose Alente Trincadiera Argonez 2009, a bright red wine made from charismatic Trincadeira and Aragonez grapes which provide excellent value and are well suited to this simple pasta dish. Thanks Dominica. GREG
Chanterelle Bucatini alla Boscaiola serves 6 CLICK here for a printable recipe
- 1/2 c extra virgin olive oil
- 2 clv garlic cloves, peeled & minced
- 16 oz chanterelle mushrooms, trimmed
- 1 t minced fresh rosemary
- 1 c tomato puree
- 1 t kosher salt
- 1 pn freshly cracked black pepper
- 1 T minced fresh flat-leaf parsley
- 1 lb bucatini
- 1/4 c freshly grated pecorino romano cheese for serving
Place the extra-virgin olive oil and garlic in a large, deep frying pan over medium-low heat. Cook the garlic, stirring occasionally, for 3 to 4 minutes, or until fragrant but not browned. Add the mushrooms and rosemary. Raise the heat to medium-high and cook the mushrooms without turning them for about 2 minutes, or until they are browned on the underside. Toss and then cook them for another 2 minutes or so before tossing them again. Continue to cook the mushrooms in this way for about 15 minutes total, or until they are golden brown.
Stir in the tomato puree and reduce the heat to medium-low. Add the salt, season with a pinch of pepper, and stir in the parsley. Turn off the heat and cover the pan to keep the sauce warm.
Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls and sprinkle with the cheese. Serve immediately.
Source: Adapted from Dominica Marchetti







Comments
A favorite default
This might be one of my most favorite pasta dishes you've done.
Default pasta - yay!
It seems as though it has been forever since a default pasta had graced these pages. I like bucatini but the name sounds like it should be an Italian sports car or something, doesn't it? Gorgeous looking dish, especially those glistening chanterelles.
default me anytime!
This pasta is gorgeous!!! My kind of dish...and of course, garlic all the time - no way I will make pasta without it! Garlic is my default everything...lol! If only chanterelles weren't so expensive here...these are my favouritest and bestest mushrooms ever!!!
a very good rule: "default
a very good rule: "default pasta always has garlic." love that!
Well, you know you're
Well, you know you're preaching to the choir with me. I love a good quality pasta with some kind of vegetable simply cooked - heavenly!
P.S. Great color/caramelization on the chanterelles.
Chanterelles....
are my absolute favorite mushroom (though porcini run a close second), but I can never find decent fresh ones here. I am so jealous of you and your high-falutin' farmer's market, what I wouldn't give to live down the street from that treasure trove.
Looks super delicious and the
Looks super delicious and the picture looks so rustic. Pretty!
Yes!
This looks like perfection on a platter. Got me thinking - when I was a little girl my Southern grandmother (who, I'm sure, didn't know from bucatini) often made spaghetti, and it was different than the spaghetti anywhere else. Later I decided it must have been bucatini. But where would my Southern grandmother get bucatini in the tiny little town we lived in way back then? Must have been simply called by spaghetti by whatever brand it was.
It doesn't get any better
It doesn't get any better than pasta and mushrooms. Beautiful pic, too.
Butta la pasta!
I just love an unfussy but satisfying pastasciutta, one that I can make from ingredients on hand, or at least easily obtained. And with a base recipe from Domenica Marchetti, some of our terrific California 'shrooms, I bet it was fab, perfect for this time of year. Bravo, Greg & buon appetito!
Chanterelles AND bucatini?!
Just add foie gras and it's, like, all of my favorite foods in one dish! This looks awesome...might have to head to Eataly for some insanely overpriced yet delish chanterelles for this dish! Always love your recipes!!!
I may have to make some
I may have to make some default pasta tonight, as I have no idea what we're going to eat & it's already 5:30. This mushroom version looks amazing. Sadly, I live with a hater of mushrooms...
Charismatic Grapes
I like your description and concur with your brother's enthusiasm for Portuguese wines!
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