Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Boscaiola sauce is very typical in the Chianti region of Tuscany. While typically an autumn dish, it’s also great to serve during the holiday season in the United States! Boscaiola sauce contains a variety of mushrooms, which, when paired with the tomato and cream sauce, create a thick, velvety texture. The flavors bend so well together that when Lisa first tasted the sauce she was unable to discern exactly each ingredient! Boscaiola Sauce pairs very well with a Pork Tenderloin accented with fennel. Just as you can serve it on pasta, you can serve it on a variety of other meats too! For more tips, watch Lisa make this Boscaiola Sauce on her YouTube channel here.
Buon Appetito e Tutti a Tavola!
Lisa’s Boscaiola Sauce Ingredients:
6 oz dried imported Porcini mushrooms
8 oz white button mushrooms, sliced
8 oz cremini mushrooms, sliced
1 jar Lisa’s Authentic Classic Tomato Sauce (or see Lisa’s recipe in “Whatever Happened to Sunday Dinner?” if you would like to make it yourself!)
6 Tablespoons heavy cream or Panna da Cucina (watch Lisa explain this in the recipe video on YouTube!)
6 oz grated imported Parmigiano Reggiano
1 large carrot, peeled and chopped fine
1 stalk celery, chopped fine
1/4 cup olive oil
2 Tablespoons butter
2 lbs penne or any type of long pasta
Lisa’s Boscaiola Sauce Directions:
Soak the porcini in 1 cup of warm water for one half hour. In a large frying pan, sauté the garlic, carrots and celery in olive oil and butter. Drain porcini mushrooms and set the porcini water aside. Add the porcini and all other sliced mushrooms to the garlic mixture and sauté 5 more minutes.
Meanwhile, pour the porcini water through a colander into a small bowl so any sand from the mushrooms remains in the colander. Slowly add the porcini water and then the tomato sauce into the mushroom mixture. Sauté for 5 minutes, until it reduces by about one third. Add the heavy cream and stir in well.
Cook the pasta until it is al dente and add to the sauce and mix well. Sprinkle Parimigiano cheese on top, if desired, and serve.