Some recipes taste like a walk through the woods — rustic, comforting, and filled with depth. Pasta alla Boscaiola, meaning “woodcutter’s pasta,” is one of those dishes. It’s a creamy, earthy Italian pasta loaded with mushrooms, pancetta (or turkey bacon for a pork-free twist), sweet peas, and a touch of tomato cream sauce.
If you love comforting, sauce-rich pasta, you’ll also enjoy my Pappardelle Bolognese, another slow-simmered Italian favorite with a robust, savory character.
Table of Contents
Why you’ll love this Pasta alla Boscaiola
This Pasta alla Boscaiola is one of those meals that never disappoints.
- Creamy yet fresh, with a perfect balance of tomato and cream
- Packed with earthy mushrooms and sweet peas
- Ready in under 40 minutes
- Family-friendly and hearty
- Easily adaptable with chicken, turkey bacon, or a vegetarian version
It’s comfort food straight from the Italian countryside — the kind that makes any evening feel special.
Ingredients you’ll need For Pasta alla Boscaiola
- 360 g penne pasta (or your favorite short pasta)
- 400 g mixed mushrooms (porcini, cremini, or button mushrooms)
- 100 g turkey bacon (pancetta substitute, chopped)
- 300 g tomato passata (pureed tomatoes)
- 100 g peas (fresh or frozen)
- 50 ml heavy cream
- 2 tbsp olive oil
- ½ onion, finely chopped
- 1 tbsp white wine vinegar (instead of wine, for tang)
- Salt and black pepper, to taste
- Fresh parsley, chopped
- Grated Parmesan cheese, to serve
This creamy dish pairs perfectly with the rich, nutty flavor of my Butternut Squash Pasta — both recipes highlight the beauty of earthy, seasonal produce.
Step-by-step instructions
- Cook the pasta.
- Bring a large pot of salted water to a boil.
- Cook penne until al dente, then reserve 1 cup of pasta water before draining.
- Sauté the aromatics.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and cook until translucent, about 3 minutes.
- Stir in turkey bacon and cook until golden and slightly crispy.
- Add the mushrooms.
- Toss in mushrooms and cook until they release moisture and start to brown (about 6–8 minutes).
- Stir occasionally to ensure even cooking.
- Deglaze and simmer.
- Add white wine vinegar to lift the fond (browned bits) from the pan.
- Stir in tomato passata and season with salt, pepper, and a pinch of chili flakes if you like heat.
- Simmer for 10 minutes.
- Add peas and cream.
- Stir in the peas and cook for another 3–4 minutes.
- Pour in cream, stirring gently until the sauce becomes velvety and cohesive.
- Toss with pasta.
- Add the drained penne to the skillet and toss gently, adding reserved pasta water as needed to loosen the sauce.
- Add the drained penne to the skillet and toss gently, adding reserved pasta water as needed to loosen the sauce.
- Serve hot.
- Garnish with chopped parsley and a sprinkle of Parmesan cheese.
Jake’s tip: Use a wooden spoon and finish the pasta directly in the sauce. That’s where the magic happens — it absorbs all that rich flavor.
For another rustic pasta with fresh vegetable flair, try my Spaghetti alla Nerano, where zucchini shines in a buttery, garlicky sauce.
Expert tips for success
- Use mixed mushrooms for depth — porcini adds a wild, earthy tone.
- For vegetarian version, skip turkey bacon and add extra mushrooms.
- Always reserve some pasta water — it’s the secret to silky sauces.
- Use high-quality passata or crushed tomatoes for the best flavor.
- Finish with a touch of butter for added richness.
Serving suggestions
Pair this pasta with:
- Garlic bread brushed with olive oil and herbs
- A crisp green salad with lemon vinaigrette
- Grilled chicken or shrimp for added protein
- Roasted vegetables on the side
If you’re in the mood for spice, my Rattlesnake Pasta delivers a bold, Cajun kick that complements this dish beautifully.
Storing and reheating
How to store:
- Cool completely before storing.
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 2 months without the cream (add cream when reheating).
How to reheat:
- Warm gently on the stovetop over low heat.
- Add a splash of milk or broth to loosen the sauce.
- Avoid high heat to prevent separating the cream.
Nutrition facts (per serving)
- Calories: 560
- Protein: 20g
- Carbohydrates: 62g
- Fat: 24g
- Saturated Fat: 9g
- Fiber: 5g
- Sugar: 7g
- Sodium: 610mg
- Calcium: 18% DV
- Iron: 15% DV
Frequently asked questions
Can I use other pasta shapes?
Yes, short shapes like rigatoni, fusilli, or farfalle work well for catching the sauce.
What mushrooms work best?
A mix of porcini, cremini, and button mushrooms gives the richest flavor.
Can I make this dairy-free?
Yes! Use coconut cream or oat cream instead of dairy.
Final thoughts
This Pasta alla Boscaiola is the kind of dish that warms you from the inside out — earthy, creamy, and deeply comforting. It’s Italy’s take on forest flavors brought to your dinner table with ease.
- Simple, rustic ingredients
- Creamy and hearty without being heavy
- Perfect for weeknights or special dinners
When you want a pasta that feels both familiar and fresh, this one’s a keeper — straight from the woods to your plate, one forkful of comfort at a time.
Pasta alla Boscaiola
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 1 cup of pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3 minutes until translucent.
- Add turkey bacon and cook until golden and slightly crispy.
- Add mushrooms and cook for about 7 minutes until they release moisture and begin to brown. Stir occasionally.
- Deglaze the pan with white wine vinegar. Stir in tomato passata, season with salt, pepper, and optional chili flakes. Simmer for 10 minutes.
- Add peas and cook for 4 minutes. Pour in cream and stir gently until the sauce is smooth and cohesive.
- Add drained penne to the skillet and toss gently. Add reserved pasta water as needed to loosen the sauce.
- Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Nutrition
Notes
- Turkey bacon is used as a pork-free alternative to pancetta.
- White wine vinegar replaces wine for tang.
- For dairy-free versions, use plant-based cream.
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