Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe
"[Photograph: Vicky Wasik] This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it'll momentarily transport you from wherever you are to a cabin in a wintertime woodland...."
INGREDIENTS
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1 ounce (30g) dried porcini mushrooms
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3/4 cup (180ml) dry white wine
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6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips
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1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced
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Extra-virgin olive oil, as needed
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1 medium onion (about 7 ounces; 200g), sliced
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3 medium cloves garlic, minced
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1 teaspoon minced fresh thyme leaves (from about 8 sprigs)
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Kosher salt and freshly ground black pepper
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1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender
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1 pound (450g) dried tubular pasta, such as penne or rigatoni
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3/4 cup (180ml) heavy cream
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1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)
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1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
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