Name: Cavatappi with Wild Mushrooms and Tomatoes (Cavatappi alla Boscaiola)
Total time: 1 h 15 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 tablespoon butter; 1 tablespoon parsley, finely chopped; ¾ pound fresh cremini or regular white mushrooms, ½-inch diced; Freshly ground black pepper; 1 pound penne; 1 ounce dried porcini mushrooms; ⅓ cup Parmigiano-Reggiano, freshly grated; Salt; 1 cup canned peeled tomatoes, coarsely chopped; 3 tablespoons extra virgin olive oil; 1 teaspoon garlic, finely chopped

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Boscaiola means “woodsman style” and this dish will evoke sensations of strolling along a densely wooded trail in autumn. Fresh porcini mushrooms would be ideal for this sauce and if you happen to find some by all means use them in this recipe and simply disregard steps 1 and 3. In the absence of fresh porcini the method of using dried porcini illustrated here endows cultivated mushrooms with the flavor of wild mushrooms.