Penne alla boscaiola

Porcini mushrooms are considered to be among the best mushroom varieties in Italian cuisine. The most renowned are the "Porcini di Borgo Val di Taro".
Penne Rigate
Recipes by Vegetables
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Nutritional values
per serving prepared according to this recipe.

Energy value
443 Kcal
- Protein
13 g
- Carbohydrates
64 g
- Fat
15 g

350 g
50 g
Dried porcini mushrooms
50 g
Medium onions
Bay leaf
1 sheet
Tomato paste
1 tablespoon
Extra virgin olive oil
4 tablespoons
Parsley chopped
2 tablespoons
as needed
Pepper freshly ground
as needed


Soak the dried mushrooms in warm water for a few hours. Drain them, setting aside 2 or 3 ladles of the water. Clean any grit from the mushrooms and chop them finely.
In a saucepan, heat the oil, brown the onion, and add the mushrooms. In a saucepan, pour in the liquid that the mushrooms soaked in, add salt, the concentrate, and the bay leaf, then let cook on low for approximately 20 minutes.
Cook the Barilla Penne Rigate in plenty of salted water, then drain when al dente, and pour into the sauce. Season to taste with parsley, butter, and freshly ground pepper.

Chef's tips

You can use fresh porcini mushrooms, or you can customize the recipe with dried or fresh Chanterelle mushrooms. If you want to make this dish even more flavourful, you can soak the mushrooms in white wine before adding the concentrate.

Suggested wine

For this tasty, very aromatic dish with its oily and spicy undertones, we recommend a medium-bodied, fragrant, fruity white wine with fresh notes, such as a Bianco di Custoza or an Abruzzo Trebbiano.

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