The white boscaiola pasta is an easy and quick recipe, perfect even for those always on the run! A creamy first course, very fragrant and tasty!
The term “boscaiola” indicates a variety of different dishes that use a mushroom-based sauce. Whether in white, with ragù, or with a simple sauce, mushrooms cannot be missing in boscaiola!
It is a dish widespread and appreciated throughout Italy, but it mainly represents the mountain areas, and perhaps it’s no coincidence that it bears this name.
Boscaiola pays homage to the earth’s products. To mushrooms, mainly porcini. To pork meat, in the form of sausage or bacon. And then peas or cherry tomatoes, the latter especially in the red version.
Beyond mushrooms, other ingredients are added, depending on the areas where this dish is made.
For instance, there is the version with crumbled sausage, or the one with smoked bacon or cooked ham. There is one with added peas or cherry tomatoes or black olives. And finally, there is the boscaiola with sauce and the one in white, with or without cream.
The boscaiola surely originated in the white version. Then, thanks to the importation of tomatoes from the Americas, the sauce version spread, as with other typical dishes.
Today I propose my favorite! The white boscaiola, with sausage, mushrooms, peas, and cream!
This first course is really simple and delicious. With an enveloping, rich, and very fragrant flavor, especially if made with fresh porcini mushrooms (season permitting!).
As for the pasta to use, we can choose the shape we like best! Short pasta, gnocchi, spaghetti, tortellini, tagliatelle, ravioli, etc.
But now let’s prepare this delicious white boscaiola dish!
Read to the end; you’ll find tips on executing this recipe and a little gift for you ❤️
Other delicious recipes I recommend trying!
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7.05 oz pasta
- 1 sausage (fresh pork)
- 8.8 oz mushrooms (fresh or frozen, porcini only or mixed or champignon)
- to taste chopped parsley
- 2 tbsp cooking cream (not fresh whipping cream. Lactose-free for intolerant people)
- to taste black peppercorns (only if you like it)
- Half onion (white, red, or golden)
- 1.76 oz white wine (for deglazing)
- 2 tbsp olive oil
- to taste salt
- 1.06 oz grated Parmesan cheese
Tools
- Frying Pan
- Saucepan
- Cutting Board
- Ladle
- Colander
Steps
First, peel the sausage and crumble it with your hands. Then finely slice the onion.
Fill a saucepan with water where you will cook the pasta and bring it to a boil.
Take a small pan and without adding oil place the sausage inside. Brown well, continuing to mash it with a fork.
You may choose to add the sausage to the sauce without browning it first.
Deglaze with a bit of white wine and let it completely evaporate. Continue cooking for a few more minutes and then turn off the gas.
In a separate larger pan, pour a couple of tablespoons of olive oil and the sliced onion.
Let it brown over low heat and then add the mushrooms previously cleaned and sliced (I used mixed frozen ones).
The traditional recipe calls for porcini mushrooms, but when they are not in season, we can also use mixed mushrooms or only champignons.
Cook on high heat until the released water from the mushrooms evaporates.
Then add the frozen peas and the sausage. Cover with a lid and let cook until the peas are tender.
Adjust the salt, add some fresh chopped parsley, and turn off the heat.
Meanwhile, put the pasta into the boiling water. Salt it and cook, draining it al dente into the saucepan with the sauce.
Add a couple (or more) tablespoons of cooking cream and mix gently.
If necessary, add a little cooking water to reach the desired creaminess.
A sprinkle of grated Parmesan, a pinch of pepper if you like, and the white boscaiola is ready to serve!
I hope you enjoyed this recipe! Let me know in the comments if you try it!
Article protected by copyright © – Gabriella Geroni © All rights reserved
For this recipe, I used the Short Fusilli Al Ferretto from Pastificio Sorrentino, Gragnano IGP Pasta (#gifted).
Discover here all the recipes made with their products 🩷
Contains promotional content
FAQ
How can I replace the cream?
If you prefer, you can make boscaiola without cream. Drain the pasta 5 minutes before it’s done and add it to the saucepan. Add a little cooking water and let it cook in the pan until it becomes creamy. Continue adding little cooking water only if necessary, until the pasta is cooked. At that point, add plenty of Parmesan and mix off the heat.
Alternatively, you can replace the cream with ricotta or cream cheese. It will surely be excellent, but in this case, we can no longer call it boscaiola!What can I use instead of sausage?
Boscaiola has other variations where, instead of sausage, you can use, for example, smoked bacon or cooked ham. If you prefer, you can use one of these two ingredients. The amount for two people will be 100 grams in both cases.
What type of pasta is preferable to use?
Boscaiola can be made using various types of pasta, from short to long. Tagliatelle boscaiola, for example, is very popular. Some even prepare it with gnocchi, or with stuffed pasta like tortellini or ravioli. It’s your choice based on your taste!
What wine can I pair with white boscaiola?
Although I’m not a great wine connoisseur, as an Abruzzo native, I recommend our Montepulciano d’Abruzzo DOC, a red wine that pairs well with dry first courses or meat-based sauces.
