For a tasty lunch, these Tortiglioni alla Boscaiola, with mushrooms, sausage, and peas, are truly a delight. You can use any mushrooms you like, champignons work perfectly, or you might choose chanterelles or other varieties of your preference.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 10.5 oz Tortiglioni
- 7 oz Frozen peas
- 7 oz Pork sausage
- 7 oz Cleaned mushrooms
- 3 pinches Coarse salt
- 1 tbsp Olive oil
- 2 tbsps Grated Parmesan cheese
- 1 clove Garlic
Preparation
Boil the peas in a small pot with salted water for about 30 minutes until they are soft.
Meanwhile, in a large pan with a little oil and a clove of garlic, sauté the mushrooms that you have sliced for about ten minutes.
Add the crumbled sausage and fry for 5 minutes.
Now add the peas and let everything season for about 10 minutes.
Meanwhile, put a pot on the stove with plenty of water, once it boils add the coarse salt and the pasta.
About 5 minutes before the end of the cooking time, drain it with a slotted spoon and place it directly in the pan with the sauce.
Mix it well to season, if it’s too dry add a little pasta cooking water.
Sprinkle with Parmesan and serve hot.
Suggestions/tips
You can use any mushrooms you like for this dish, champignons work perfectly.
If you liked Tortiglioni alla Boscaiola, also try other recipes with sausage:
Collection: Recipes with sausage
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