The pappardelle alla boscaiola are an iconic first course of Italian cuisine, a true comfort food that releases the scents of the undergrowth in every bite.
This recipe is based on a rich and tasty sauce made with mushrooms, sausage, peas and tomato, perfect for coating the porous texture of egg pasta.
The charm of the boscaiola lies in its versatility: there is no rigid code, and each region (and each family) interprets it according to their tastes and local traditions. Whether you choose classic champignon or prized porcini (fresh or dried), the result is always a succulent and fragrant sauce.
For those who love richer flavors, adding a touch of fresh cream transforms the sauce into a delightful “pink” version, making the dish even creamier.
Simple and quick to prepare, this recipe is ideal for showcasing long pasta shapes like fettuccine and tagliatelle, guaranteeing success at the table.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 605.41 (Kcal)
- Carbohydrates 72.88 (g) of which sugars 5.83 (g)
- Proteins 25.20 (g)
- Fat 25.88 (g) of which saturated 2.57 (g)of which unsaturated 1.06 (g)
- Fibers 6.90 (g)
- Sodium 1,741.41 (mg)
Indicative values for a portion of 150 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 Pappardelle alla Boscaiola
- 11 oz egg pappardelle
- 12 oz mushrooms (choose porcini, champignon, chanterelles or a mix of all)
- 1 cup tomato passata (or crushed tomatoes)
- Half onion
- 6 oz sausages (about 2 small sausages)
- 1.5 cups frozen peas (or canned)
- 3-4 tbsp cooking cream (3-4 tablespoons (optional))
- to taste chopped parsley
- to taste extra virgin olive oil
- salt
- pepper
- to taste grated Parmesan (optional)
Tools
- Frying pan large non-stick with lid
- Pot
- Colander
Steps for Pappardelle alla Boscaiola
Clean the mushrooms by removing any dirt, wash them quickly or wipe them with a damp cloth.
Slice them and cook in a pan with a drizzle of oil and a pinch of salt.
Cook them over medium-high heat for 10 minutes, until tender.
Turn off the heat and transfer them to a plate.
In the same pan, sauté half an onion cut into small pieces with a little oil.
Add the sausage, peeled and crumbled with your hands.
Brown it very well.
Add the tomato passata, season with salt and pepper and let it simmer over low heat.
Add the peas and half a glass of water.
Let it simmer over medium heat for 10 minutes, then add the previously sautéed mushrooms and stir.
Optional: after the tomato has reduced slightly, you can add the cooking cream.
Meanwhile, cook the pappardelle, drain them al dente and add them directly to the pan.
(If needed, add half a ladle of the pasta cooking water). Toss for a couple of minutes over high heat.
Add the grated Parmesan and toss off the heat to emulsify.
(If you don’t like grated cheese, don’t add it. If you do, you can sprinkle with a handful of chopped fresh parsley).
Pappardelle alla boscaiola are ready: divide onto plates and serve hot!
Enjoy your meal.
Tips
You can prepare the boscaiola sauce well in advance, keep it in the fridge for a few days, or freeze it and dress the pasta at the moment.
Mixed mushrooms or a single variety both work well; common champignon mushrooms are perfectly fine and widely available.
To avoid peas becoming dull green and mealy, don’t cook them for twenty minutes in the tomato. Add them only in the last 5 minutes of the sauce’s cooking time.
They will remain sweet, crunchy and brightly green, creating a beautiful visual contrast on the plate.
They will remain sweet, crunchy and brightly green, creating a beautiful visual contrast on the plate.
They will remain sweet, crunchy and brightly green, creating a beautiful visual contrast on the plate.
Curiosities
Drain the pappardelle one minute earlier and finish cooking them directly in the sauce, adding a ladle of the pasta cooking water. The starch from the pasta will bind the tomato and any cream, creating a perfect emulsion.
The Cream….. If you choose the “pink” version, add the cream only at the end with the heat off. This will preserve the fresh milk flavor and the creaminess intact without “breaking” the fats.
Storage
Cooked pappardelle keep well in an airtight container for 1-2 days maximum.
Because egg pasta tends to absorb a lot of sauce, when you reheat it it may become drier. Add a splash of water or milk to restore creaminess.
Cooked pappardelle keep well in an airtight container for 1-2 days maximum.
Because egg pasta tends to absorb a lot of sauce, when you reheat it it may become drier. Add a splash of water or milk to restore creaminess.
In the Freezer (Sauce only)
The best way to preserve this recipe is to freeze only the sauce (mushrooms, peas and tomato) before tossing it with the pasta:
It keeps perfectly for about 3 months.
Advantage: You’ll have a ready “dinner-saver” base to which you’ll only need to add freshly cooked pasta.
How to reheat without ruining it
Put leftovers in a non-stick pan with a tablespoon of pasta water (or plain water). Cover with a lid and heat over medium-low for 3-4 minutes, stirring frequently.
Final touch:
Add a drizzle of raw olive oil or a sprinkle of freshly grated cheese just before serving to “revive” the aromas.
FAQ (Questions & Answers)
Can I omit the sausage for a vegetarian version?
Without the fat from the sausage, the sauce risks being a bit “empty.” To remedy this:
Even if you use fresh champignon, add a handful of finely chopped dried porcini after rehydrating them. Use the soaking water (filtered) to cook the tomato: it will add incredible depth.
Make a slightly richer soffritto with Tropea red onion or very finely chopped shallot, which will give a sweet and complex note.
Cut part of the mushrooms into thin slices and the other part into larger cubes. This way you’ll have different textures in the mouth, compensating for the absence of meat.
Cook the mushrooms over very high heat with oil, garlic and a sprig of rosemary before adding the tomato. They should almost “char” to release all their aroma.
Instead of common white wine, try deglazing the mushrooms with a splash of full-bodied red wine or, for a gourmet touch, some dry Marsala.
It pairs divinely with the earthy component of the mushrooms and the tomato.
