Boscaiola means 'woodsman' in Italian; it usually means the sauce contains mushrooms.
Put 6 quarts of water to boil for the pasta.
In 1 tbs of the olive oil, sauté the garlic (from light gold to light brown, depending on your taste). Add the hot pepper at this stage if you choose to use it.
Add the chopped tomatoes (if using tinned complete with the juice. If they are whole, crush with the back of a wooden spoon or spatula). Add salt and pepper to taste. Cook on fairly high heat until the sauce is somewhat reduced, but still liquid, about 15 minutes.
While the tomatoes are cooking, clean and dry the mushrooms with a damp cloth. Slice them to the thickness of a wooden match.
In a separate pan with the remaining T of olive oil, add the mushrooms and a pinch of salt, cover, cook gently on low heat for about five minutes. Mushrooms should give off enough moisture for cooking. Add a T of parsley, set aside and keep warm.
Cook the pasta to taste, usually slightly 'al dente' - "to the tooth", or a bit chewy or resistant to your bite (al dente). Drain, pour into heated serving bowl.
Pour the tomatoes over the pasta, stir. Add the mushrooms and stir again.
Season to taste with salt (carefully) and freshly ground black pepper, garnish with a pinch of parsley, and serve.
Serves 4 - 6