PASTA BOSCAIOLA
The Pasta alla Boscaiola is a hearty land-based first course, easy and quick to prepare with a typically autumnal flavor that wins you over from the first bite.
There isn’t a single Original Recipe as it often varies from region to region. In some areas of Italy, Boscaiola with Pancetta is prepared, while in others Boscaiola with Sausage is preferred. Whether you choose Sausage or Smoked Pancetta, penne alla Boscaiola is a perfect first course for cold autumn or winter days.
Today I decided to prepare Pasta Boscaiola with Sausage (if you opt for Pancetta you can follow the same steps), and for the mushrooms, I used frozen Porcini, but Champignons are also fine. Between the Boscaiola in White (without tomato) and the Boscaiola with Sauce (red version without cream), I chose a middle ground: the Boscaiola called Stained, meaning with a little tomato and a little cream, because it’s halfway between the first two.
An extremely easy recipe, very versatile as you have seen it can be adapted according to the different needs and tastes of those who prepare it, allowing you to bring to the table an evergreen first course: Pasta Boscaiola, super tasty, perfect for Sunday lunch or a cold autumn evening.
If you like recipes with mushrooms or sausage, also check out
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 519.55 (Kcal)
- Carbohydrates 39.17 (g) of which sugars 3.47 (g)
- Proteins 19.17 (g)
- Fat 31.08 (g) of which saturated 2.62 (g)of which unsaturated 1.49 (g)
- Fibers 4.07 (g)
- Sodium 1,110.60 (mg)
Indicative values for a portion of 200 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
- 13 oz pasta (penne, macaroni, or other short pasta)
- 12 oz mushrooms (porcini or champignon)
- 9 oz sausage
- 1.5 cups tomato puree
- 1 tablespoon tomato paste
- 2 tablespoons fresh liquid cream
- 1/2 cup dry white wine
- 1 tablespoon chopped parsley
- red onion (1 small)
- 2 tablespoons extra virgin olive oil
- 1 pat butter
- to taste salt
- 1 pinch black pepper (optional)
Tools
- Pot
- Pan
Steps
Before starting the preparation of Penne Boscaiola, put a pot on the stove with plenty of water to boil, as you’ll need it to cook the pasta.
First, remove the casing from the sausage, then cut it into small pieces. Place it in a pan without any seasoning and brown it well. Remove it and set it aside, leaving the cooking drippings.
I opted for frozen mushrooms, which are already cleaned and cut ready for use. If you buy fresh ones, wash them, dry them with a cloth, and then cut them into cubes. In the pan where you previously cooked the sausage, add 2 tablespoons of oil or a pat of butter and sauté the onion. Add the mushrooms and brown them for a moment. Adjust the salt and pepper, then deglaze with white wine.
Add the tomato puree and a tablespoon of tomato paste to the pan with mushrooms, stir, and continue cooking for another 10 minutes over low heat. When the sauce has reduced, add the previously cooked sausage, the cream, and mix it all. Finish cooking over low heat for a couple of minutes.
As soon as the pasta water comes to a boil, add the salt and then the Penne (or the pasta shape you prefer). Drain the pasta al dente and pour it directly into the pan with the sauce. Toss the penne on the stove with the sauce for about a minute (or until the pasta is fully cooked). Serve the Pasta alla Boscaiola immediately with a sprinkle of fresh chopped parsley.
NOTES
PASTA To prepare Pasta alla Boscaiola, I recommend using a type of short and rough pasta like penne or rigatoni. If you prefer long pasta, I suggest pappardelle or tagliatelle.
MUSHROOMS You can use either fresh or frozen mushrooms; in the latter case, you can add them to the pan directly without waiting for them to thaw. For this recipe, the most used types of mushrooms are Porcini or Champignon.
SAUSAGE As mentioned in the introduction, there are different versions of Boscaiola, some prefer Boscaiola with Sausage, others with Smoked Pancetta. Choose the ingredient you prefer. Some even use Speck!
TOMATO Today’s recipe is for Red Boscaiola with cream, but there is also the version of White Boscaiola without tomato sauce but with added Cream, and Pasta Boscaiola with Sauce, which includes tomato sauce without cream: it’s up to you to choose the version you prefer.
VARIATIONS If you want to make Pasta Boscaiola even richer, you can add Peas or Black Olives.
STORAGE
Once the Pasta alla Boscaiola is ready, it is best to eat it immediately. If there are leftovers, you can store it in an airtight container in the refrigerator for up to 1 day; however, the consistency of both the pasta and the sauce may suffer.
FAQ (Frequently Asked Questions)
What does alla boscaiola mean?
The expression “alla boscaiola” is used to indicate various types of first courses seasoned with a sauce or ragù based on mushrooms, often enriched with Sausage or Pancetta. There are several versions, the main ones being: Boscaiola in White (without tomato), the Pasta alla Boscaiola with Sauce (red version without cream), and the Boscaiola called Stained (with tomato and little cream).
