Italian cuisine · Dough, Pasta & Rice

Strozzapreti alla Boscaiola

Twisted pasta in a woodland mushroom cream sauce with peas, tomato and a touch of white wine.

Ingredients · for 4 servings

• 400 g strozzapreti (or casarecce)
• 400 g button mushrooms
• 20 g dried porcini
• 150 g peas (frozen)
• 200 ml cream
• 200 g strained tomatoes
• 100 ml white wine
• 1 onion
• 2 garlic cloves
• 60 g Parmesan
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley

Instructions

1. Soak the dried porcini in 150 ml hot water for 15 min, then remove, chop and strain the soaking liquid through a fine sieve.
2. Slice the mushrooms thickly, finely dice the onion and finely chop the garlic.
3. Heat olive oil in a wide pan and fry the mushrooms for 6–7 min without stirring, until deeply browned and the liquid has evaporated.
4. Add the onion, garlic and porcini, sauté for 3 min, deglaze with the white wine and let it reduce almost completely.
5. Add the porcini water, strained tomatoes and cream, season with salt and pepper and simmer uncovered for 8–10 min until the sauce thickens; add the peas in the last 4 min.
6. Cook the strozzapreti until just tender, toss in the sauce with a little pasta water and serve with grated Parmesan and chopped parsley.