Tagliatelle alla Boscaiola.
Simple, quick, very tasty.
The Tagliatelle alla Boscaiola is a very simple and extremely tasty autumn dish to prepare, the combination of porcini mushrooms and sausage is a winning duo that makes this dish uniquely delicious.
Today, dad was gifted some beautiful freshly picked porcini mushrooms, and what could be better than a delicious plate of Tagliatelle alla Boscaiola? A classic Italian dish that is always very appreciated with the right ingredients. Try them, and they will win you over at the first bite.
Try also:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz egg tagliatelle
- 12 oz porcini mushrooms (fresh or frozen, you can also use mixed mushrooms)
- 9 oz sausage
- 10 cherry tomatoes (or 3 canned tomatoes)
- 1 shallot
- 1/3 cup grated parmesan cheese
- to taste parsley
- to taste extra virgin olive oil
- 1 oz white wine
- to taste chili pepper (you can omit it)
- to taste pepper
- to taste salt
Tools
- 1 Pan
- 1 Pot
Steps
If using fresh porcini mushrooms, clean the stem with a knife, then wipe with a clean damp cloth to remove any leaves or soil (for frozen mushrooms, this step is not necessary).
Once all the mushrooms are clean, cut them into cubes or slices.
Rinse the cherry tomatoes and cut them in half or into 6 parts (if using canned tomatoes, cut them into chunks).
Rinse the parsley and chop it (set it aside).
Put a pot with plenty of water on to boil for cooking the pasta.
Peel and chop the shallot.
Remove the casing from the sausage and crumble it.
In a large pan, add a generous drizzle of oil, the shallot, some chili pepper if you like, the crumbled sausage, and the porcini mushrooms.
Cook everything over medium-low heat, stirring often.
Once everything is cooked, add the white wine, let it evaporate over high heat. Then add the cherry tomatoes.
Adjust the salt and add a pinch of pepper.
Quickly cook the cherry tomatoes, at the end of cooking, turn off the heat and add the chopped parsley.
Cook the tagliatelle very al dente in salted water.
Using tongs, add them to the sauce, add a few tablespoons of pasta cooking water and mix until everything is well flavored.
Also, add the grated Parmesan, and if necessary, a bit more cooking water, mix again and serve.
Serve immediately.
The Tagliatelle alla Boscaiola is ready to be enjoyed. Enjoy your meal!
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