Cannerozzetti rigati in boscaiola with curls of Parmigiano Reggiano

Pasta alla boscaiola is a creamy first course with a very intense flavor. Pasta alla boscaiola really perfect for many different occasions. It lends itself, in fact, very well for a Sunday lunch with the family but also to be served on holidays or on special occasions. The preparation of this dish is very simple and also quite fast and the result is certainly successful. One of those dishes that with little effort allows you to really make a great impression. Let's see, then, together how to prepare an excellent plate of pasta alla boscaiola and some useful tips for an impeccable result.

Ingredients for 4 people

Cannerozzetti 320g

Tomato puree 100ml

Pitted olives 100g

Smoked bacon 100g

Cherry tomatoes 100g

Mixed mushrooms 200g

White onion 1/2

Parsley to taste

Parmigiano Reggiano to taste

100% EVO Oil to taste

Preparation

In a large pot pour the water, salt and wait for it to boil. Once boiling, pour the pasta and cook for the time indicated on the package. In a large pan, fry the onion with EVO oil. Add the other ingredients: mushrooms, smoked bacon, tomato sauce, cherry tomatoes and a scoop of cooking water. Cook the sauce for about ten minutes. Drain the pasta al dente, pour it into the pan with the sauce and stir for a few minutes. Serve and add a handful of Parmigiano Reggiano and parsley. The dish is ready, enjoy your meal!

Buon appetito!

Tip

You can also use only champignon mushrooms or various types of mushrooms if you want to give more nuances of flavor to your dish. You can also not dirty the seasoning with tomato and keep it simpler and whiter. Choose according to your tastes and those of your guests. It will not be necessary to add a lot of liquids to the mushrooms because they will already release a lot of them.