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Strozza Pretti Alla Boscaiola

Strozza Pretti Alla Boscaiola recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 131.0
Dietary: Vegan, Vegetarian
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
  • 1 lb Strozza Prettini pasta (or similar twisted pasta)
  • 4 tbsp Extra virgin olive oil
  • 1 medium Red onion, chopped into 1/4 inch dice
  • 1 stalk Celery, cut into 1/4 inch pieces
  • 1/2 lb Crimini or portobello mushrooms, quartered
  • 1 oz Dried porcini mushrooms
  • 1 cup Basic tomato sauce
  • 1 bunch Italian parsley, finely chopped
Directions
  1. 1
    Soak the dried porcini mushrooms in warm water for 10 minutes until softened.
  2. 2
    Drain the porcini mushrooms, reserving the soaking liquid, and chop them roughly.
  3. 3
    Bring a large pot of salted water to a boil for the pasta.
  4. 4
    Heat the extra virgin olive oil in a large skillet over medium heat.
  5. 5
    Add the chopped red onion and celery to the skillet and sauté until softened, about 5 minutes.
  6. 6
    Add the quartered fresh mushrooms and the chopped rehydrated porcini to the skillet.
  7. 7
    Cook the mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
  8. 8
    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.
  9. 9
    Stir in the basic tomato sauce and simmer for another 5 minutes to meld the flavors.
  10. 10
    Cook the Stroza Pretti pasta in the boiling water according to package directions until al dente.
  11. 11
    Drain the pasta, reserving a cup of pasta water.
  12. 12
    Add the cooked pasta to the skillet with the mushroom sauce.
  13. 13
    Toss everything together, adding reserved pasta water a splash at a time if needed to create a silky sauce that coats the pasta.
  14. 14
    Remove from heat and stir in the finely chopped Italian parsley.
  15. 15
    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.

Keywords: strozza, pretti, boscaiola, mushroom, pasta, italian, vegan, porcini, portobello, crimini, rustic, earthy, vegetarian, main, dinner
Read it online: https://www.chefs-mate.com/recipe/strozza-pretti-alla-boscaiola/