Paccheri with Tomato Sauce & Mushrooms - Paccheri Boscaiola
Prep time
Cook time
Total time
Paccheri with Tomato Sauce & Mushrooms or Paccheri Boscaiola is a pasta dish with a woodsman style sauce.
Recipe type: Pasta
Serves: 6 as a first course, 3 to 4 as a main course
  • 1 pound of fresh shiitake mushrooms, free of blemishes
  • 4 large cloves of garlic, peeled and sliced into half
  • 4 Tbs. olive oil
  • 1 pound of dried commercial paccheri pasta, preferably imported Italian
  • ½ recipe of marinara sauce it should be chunky in nature rather than smooth
  • ⅓ cup minced Italian parsley leaves
  • Extra-virgin olive oil for drizzling
  1. Gently wipe the mushrooms with a soft cotton towel or paper towel to rid them of any dirt; carefully remove the stems and reserve for stock. Thickly slice the mushroom caps into two or three segments each depending upon the size.
  2. Heat the 4 tablespoons of olive oil over medium heat in a large heavy duty skillet. Once the olive oil is hot, add the sliced garlic halves, allowing them to gently become golden. The garlic should be watched as to prevent it from burning, add the sliced mushroom caps and give the pan a good stir.
  3. Brown the mushroom caps until they develop a nice caramel color, leaving some brown bits at the bottom of the skillet. Once the mushrooms are brown, season with salt & freshly ground black pepper.
  4. Put a large pot of cold water on the stove and bring to a boil.
  5. Add the marinara sauce to the browned mushrooms and simmer for 10 minutes
  6. Once the water has come to a strong boil, season with a handful of kosher salt and add the paccheri. Give the pot a good stir and cook the pasta for 3 minutes less than suggested on the package.
  7. Drain immediately into the skillet with the mushroom tomato sauce and combine well over low heat until the pasta is coated with the sauce. Sprinkle with half of the parsley leaves and stir once again. If the mixture seems a little dry, loosen it up with a ladle of the pasta cooking water.
  8. Transfer to warmed pasta bowls and top with additional chopped parsley and drizzle with a bit of extra virgin olive oil, serve immediately.
Recipe by LaBellaSorella at