The phrase alla boscaiola 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, but any good, meaty mushrom would be great also.
- ½ cup extra virgin olive oil
- 2 clove garlic cloves, peeled & minced
- 16 ounce chanterelle mushrooms, trimmed
- 1 teaspoon minced fresh rosemary
- 1 cup tomato puree
- 1 teaspoon kosher salt
- 1 pinch freshly cracked black pepper
- 1 tablespoon minced fresh flat-leaf parsley
- 1 pound bucatini
- ¼ cup 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.