Total time: 45 minutes

Penne alla boscaiola  a hearty dish named from the woods where especially in the fall fresh wild mushrooms are easier to find.


Ingredients for 4 people:

  • 3/4 pound penne
  • 4 ounces bacon cut in small thick strips
  • 1/2 cup olive oil
  • 3/4 small onion chopped
  • 2 cloves garlic chopped
  • 3/4 pound sliced mushrooms
  • 1/2 cup black pitted olives sliced
  • 4 San Marzano tomatoes chopped
  • 3 tablespoons cup fresh parsley
  • salt and pepper



In a saucepan brown bacon and set aside.

In a large deep pan, put oil, onion and garlic and cook until onion tender, 5 minutes or more. Then, at lively heat, add mushrooms and cook for about 5 minutes.

Add bacon you set aside, tomatoes olives, salt, pepper and half of the parsley, reduce heat and cook for another 10 minutes. Add some water if needed.

At medium heat pour cooked drained pasta into pan, reserving some water to add to sauce if too dry. Add the rest of the parsley. Mix well, turn heat off and serve.


Note: porcini mushrooms would be  best for this dish, fresh of course.

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