Name: Pici alla boscaiola (Pici pasta with porcini)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 quantity of pici pasta; 10 g (¼ oz) dried porcini mushrooms or 40 g (1½ oz) Swiss Brown mushrooms; 400 g (14 oz) fresh porcini or other wild mushrooms or 400 g (14 oz) Swiss Brown mushrooms; about 120 g (1¼ cups) grated mature pecorino or Parmesan cheese; 1 small dried red chilli, crumbled; 150 g (5½ oz) unsmoked pancetta (belly bacon), diced; 800 g (1 lb 12 oz) tin of peeled tomatoes with juice, puréed; 250 ml (1 cup) white wine; about 8 sage leaves; 4 tablespoons olive oil; 1 large white onion, peeled and chopped; 2 garlic cloves, peeled and crushed

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Around this time of year, it is common to see women in the countryside rolling out these long, egg-free pasta strings that are typically served with chunky sauces, such as this one.

Naturally, you can serve any pasta you like with this sauce, although making pici can be fun especially if you’ve got friends helping. If you do use another type of pasta, then you may need a little less sauce.

Fresh mushrooms are used here, along with dried mushrooms for their intense, concentra