Penne Alla Boscaiola
A creamy, earthy pasta dish with mushrooms and a hint of tomato, finished with fresh parsley. This rustic Italian favorite comes together quickly for a comforting weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 580
- Protein
- 18g
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 8 oz mushrooms
- 1 cup cherry tomatoes
- 1 cup heavy cream
- ½ cup parmesan cheese
- ¼ cup parsley
- 1 tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz penne and cook until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 8 oz mushrooms and cook until golden and tender, about 6 minutes.
- 3
Add the 1 cup cherry tomatoes to the skillet and cook until they start to soften and burst, about 3 minutes.
- 4
Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook until slightly thickened, about 2 minutes.
- 5
Add the cooked penne and 0.5 cup parmesan cheese to the skillet. Toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick.
- 6
Season with the 1 tsp salt (add black pepper if you like). Serve topped with the 0.25 cup chopped parsley.
- 7
Serve immediately, with extra parmesan on the side if desired.
Tools you’ll need
- large pot
- large skillet
- colander
- measuring cups
- measuring spoons
- wooden spoon
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