The penne alla Boscaiola (boscaiola means lumberjack) is a classic mushroom italian pasta recipe that is usually served in the fall when the temperature drops, because it is the season when in Italy you can easily find many mushrooms, the main ingredient of this dish. While we strongly advise against going out and picking mushrooms, you can easily find these ones at the store... This spaghetti sauce recipe is often served over penne, pennette or tagliatelle.

As for the origins of the Boscaiola dish, the recipes alla boscaiola are seen as a quintessential part of Tuscan cooking, but really it does not have a real place of origin: the Boscaiola are in fact quite common in many regions of Italy outside Tuscany. If by any chance you find yourself in Avellino by late August, you can stop to enjoy a plate of penne alla Boscaiola at the yearly feast of the penne alla boscaiola which is held in Torelli Mercogliano, in Avellino, last week of August.

Ingredients:

* 1 big Onion
* 1 lb. mushrooms (portobello, or dried mushroom mix)
* 3/4 cup extra virgin olive oil
* 16 oz. black olives
* 1/2 lb. smoked bacon, or even better Pancetta
* 1 lb. pennette or penne rigate
* freshly ground black pepper
* 1 lb. cherry tomatoes
* Parsley

Cooking instructions:

For four regular pasta portions;

1) Start preparing your penne with mushrooms mushrooms, carefully cleaning them by brushing them, wiping with a damp cloth and then cutting them into thin slices (1) To clean the mushrooms appear the school boards of the kitchen.

2) Cut the bacon into small strips then slice the​tomatoes and olives also
3) While you prepare the sauce with mushrooms set to boil a pot with salted water, which you will boil the pasta in.
4) In a skillet, sauté the bacon for a few minutes and, in another pan start cooking the chopped onion, then add the mushrooms and cook for a few minutes, then add the bacon once it is cooked.
5) Then add the tomatoes cut into quarters and sliced olives; cook until the tomatoes are cooked. Meanwhile, when the water has started to boil, cook the pasta, until "al dente".
6) Cook the sauce for 5-10 minutes and if necessary add some of the water we boiled the pasta in. When the sauce is ready add the chopped parsley.
7) Drain the pasta, pour into the pan that has the sauce in and stir well. You can serve the pasta with some grated parmesan...

Enjoy your meal!