The boscaiola pasta is a flavorful and simple main dish to prepare, generally enjoyed by everyone, as it is made with ingredients that delight the palate: sausage, mushrooms, cream, and peas. Definitely an autumn main dish, boscaiola pasta is certainly not a light recipe, but if enjoyed in the right proportions and occasionally, it satisfies the palate without causing irreparable damage 😀
The boscaiola pasta recipe is very simple and also fairly quick: you just need to sauté the sausage well, deglaze it with a little white wine, add the peas, and finally the mushrooms that cook quickly; cream and parmesan will make the boscaiola pasta creamy and even more flavorful!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 711.64 (Kcal)
- Carbohydrates 65.14 (g) of which sugars 5.62 (g)
- Proteins 24.13 (g)
- Fat 40.94 (g) of which saturated 2.21 (g)of which unsaturated 1.50 (g)
- Fibers 3.22 (g)
- Sodium 689.51 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Boscaiola Pasta with Cream and Sausage
If you are celiac, besides using gluten-free pasta, ensure the sausage is labeled “gluten-free”; if you use fresh cream, you can consume it safely, but if you use UHT cooking cream, make sure it is not mixed with other ingredients except carrageenan (E 407).
- 320 g mezze maniche rigate (or other pasta of choice; for me gluten-free)
- 200 g sausages
- 1 clove garlic
- 1/2 glass dry white wine
- 100 g peas (fresh or frozen)
- 180 g champignon mushrooms
- 200 ml fresh liquid cream
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste Parmigiano Reggiano DOP (grated)
Tools
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Pan large non-stick
- 1 Brush for mushrooms
How to Prepare Pasta with Cream, Sausage, and Mushrooms
To prepare the pasta with sausage and mushrooms, start by cleaning the mushrooms: remove the end of the stem (1) and brush them well with a mushroom brush to remove all the soil (2). Alternatively, to be quicker, you can peel them. Then slice them not too thinly (3).
In a large pan, gently heat the oil with the peeled garlic clove (4), then add the crumbled sausage (5) and mash it with a wooden spoon (6) to crumble it well.
Cook over medium heat for about 5 minutes, then when the sausage is golden, remove the garlic, increase the heat and deglaze with the white wine (7). Let the alcohol evaporate and reduce the heat to medium. Then add the peas (8) along with a small cup of hot water and cook for 6-7 minutes.
When the water is almost completely evaporated (9), add the mushrooms (10). Season with salt and cook the sausage, mushrooms, and peas over high heat for another 5 minutes or so; in the meantime, cook the pasta in plenty of salted water.
Once the mushrooms are cooked, add the cream to the pan (11). Drain the pasta al dente, keeping a few tablespoons of the cooking water, and add it to the pan. Toss the boscaiola pasta, adding a bit of the cooking water if it seems to be drying out too much (12).
Off the heat, garnish it with a spoon or two of grated Parmesan cheese, mix well, and serve immediately.
Storage
If there’s any left over, you can store the boscaiola pasta in the refrigerator for a couple of days. It is excellent when reheated in the oven with some béchamel and Parmesan added.
Tips and Variations
Boscaiola pasta can be customized to taste by adding or removing ingredients as desired: instead of champignon mushrooms, you could use porcini, chanterelles, or honey mushrooms. You can omit the peas and replace the sausage with speck, pancetta, or cooked ham. Boscaiola pasta is also great for dressing fresh egg pasta: fettuccine, pappardelle, passatelli, garganelli…
FAQ
What can I use instead of cream?
If you don’t want to use cream, you can replace it with a creamy cheese like Philadelphia or robiola, which you should melt in the pan along with a bit of pasta cooking water.
