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Pasta with Mushrooms, Tomato and Pancetta

Pasta with Mushrooms, Tomato and Pancetta

This reader favorite pasta is creamy, tomatoey, and packed with meaty mushrooms—satisfying all of our pasta night cravings. OR Our version of pasta alla boscaiola—or “woodsman’s pasta”—highlights flavor and texture of a variety of mushrooms, with a comforting tomatoey mix of cream, Parm, white wine, and pancetta.

By Rose HattabaughDecember 5, 2022

  • Makes
    4 to 6 Servings
  • Cook Time
    45 minutes
  • Rating

This rich, warming, autumnal dish is our version of pasta alla boscaiola, or woodsman’s pasta, which features earthy, meaty mushrooms. For varied flavor and texture, we like to use a mix of different types of fungi, but thanks to the alliums, pancetta, cream and Parmesan that play supporting roles, the pasta is delicious even if made only with basic creminis. We also add a little white wine for flavor-lifting acidity and tomato puree to tie together all the elements.

Tip

Don’t use portobello mushrooms for this recipe. Unless the gills are scraped off, their inky color will make the sauce dark and murky. Additionally, portobello caps are too large and thick for sauces like this one.

Ingredients
  • 1

    pound penne, ziti or gemelli

  •  

    Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 4

    ounces pancetta, finely chopped

  • 1

    small yellow onion, finely chopped

  • 4

    medium garlic cloves, minced

  • ½

    cup dry white wine

  • 1

    pound mixed mushrooms, such as cremini, oyster or stemmed shiitake mushrooms, trimmed and sliced

  • 1

    14½-ounce can tomato puree (1½ cups)

  • ¼

    cup heavy cream

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot.

Step 2

Meanwhile, in a 12-inch skillet, combine the oil, pancetta, onion and garlic. Cook over medium, stirring occasionally, until the pancetta is lightly browned and the onion is translucent, 8 to 10 minutes. Add the wine and cook, stirring, until almost evaporated, 1 to 2 minutes. Add the mushrooms and cook over medium-high, stirring occasionally, until the moisture they release evaporates, 4 to 5 minutes. Stir in the tomato puree and ½ teaspoon each salt and pepper. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until lightly thickened, 3 to 4 minutes.

Step 3

Add the mushroom mixture to the pasta in the pot, along with the cream, ½ cup of the reserved pasta water and the cheese. Cook over medium, stirring, until the sauce clings to the pasta, 3 to 4 minutes; add more pasta water as needed so the sauce lightly coats the noodles. Taste and season with salt and pepper. Serve sprinkled with additional cheese.