This hearty Strozza Pretti Alla Boscaiola celebrates the deep, earthy flavors of the forest. The twisted neck pasta holds onto a rich sauce made from a blend of fresh crimini or portobello mushrooms and rehydrated dried porcini, creating an intense umami experience. Aromatic red onion and celery provide a savory base, while a splash of tomato sauce adds a subtle brightness. Perfect for a cozy weeknight dinner or a comforting weekend meal, this dish brings the taste of the Italian countryside to your table. It is naturally vegan and packed with wholesome ingredients.
Strozza Pretti Alla Boscaiola
Description
This hearty Strozza Pretti Alla Boscaiola celebrates the deep, earthy flavors of the forest. The twisted neck pasta holds onto a rich sauce made from a blend of fresh crimini or portobello mushrooms and rehydrated dried porcini, creating an intense umami experience. Aromatic red onion and celery provide a savory base, while a splash of tomato sauce adds a subtle brightness. Perfect for a cozy weeknight dinner or a comforting weekend meal, this dish brings the taste of the Italian countryside to your table. It is naturally vegan and packed with wholesome ingredients.Ingredients
Directions
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Soak the dried porcini mushrooms in warm water for 10 minutes until softened.
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Drain the porcini mushrooms, reserving the soaking liquid, and chop them roughly.
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Bring a large pot of salted water to a boil for the pasta.
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Heat the extra virgin olive oil in a large skillet over medium heat.
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Add the chopped red onion and celery to the skillet and sauté until softened, about 5 minutes.
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Add the quartered fresh mushrooms and the chopped rehydrated porcini to the skillet.
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Cook the mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
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Pour in the reserved porcini soaking liquid (strained through a fine mesh sieve to remove grit) and let it simmer for 2 minutes to reduce slightly.
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Stir in the basic tomato sauce and simmer for another 5 minutes to meld the flavors.
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Cook the Stroza Pretti pasta in the boiling water according to package directions until al dente.
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Drain the pasta, reserving a cup of pasta water.
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Add the cooked pasta to the skillet with the mushroom sauce.
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Toss everything together, adding reserved pasta water a splash at a time if needed to create a silky sauce that coats the pasta.
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Remove from heat and stir in the finely chopped Italian parsley.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 131.0kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 1.8g8%
- Sugars 0.5g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or vegetable broth to restore moisture.
**Substitutions:** If you cannot find Stroza Pretti, use other short, twisted pastas like gemelli, fusilli, or cavatappi. Fresh shiitake or oyster mushrooms can replace some of the crimini/portobello for varied texture.
**Tip:** Be sure to strain the porcini soaking liquid carefully to avoid gritty sediment in your sauce. You can also save the liquid for soups or stocks later.
**Variation:** For a creamy version, stir in a tablespoon of nutritional yeast or a splash of plant-based cream at the end.
