Tagliatelle with Boscaiola Sauce an First Course of FRESH PASTA very easy and delicious, prepared with TOMATO SAUCE, sausage and mushrooms — a “red” boscaiola pasta, different from the “white” version that calls for peas and cream. For this recipe I used HANDMADE TAGLIATELLE made with a basic dough of flour and eggs, but if you prefer coarser tagliatelle you can use SPELT FRESH PASTA or prepare ADVANTAGED TRENETTE, which are tagliatelle made with wholemeal flour. The boscaiola sauce is nothing more than a mix between the MUSHROOM SAUCE and the SAUSAGE SAUCE, which together make these tagliatelle really tasty and flavorful! Try making these tagliatelle with my recipe — I’m sure you’ll love them! You can always find my recipes on my Facebook page HERE or on my Instagram page HERE.
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Difficulty: Easy
Cost: Budget-friendly
Preparation time: 40 Minutes
Portions: 4Servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

2 1/3 cups 00 flour
3 eggs
1 2/3 cups crushed tomatoes
9 oz mushrooms
9 oz sausage
1 clove garlic
salt
extra virgin olive oil

Preparation

Place the flour in a mound on your work surface and make a well in the center.
Crack the eggs into the center of the flour well and begin to beat them with a fork.
Begin to incorporate the flour into the eggs and as soon as the dough becomes more cohesive, start working it by hand until you obtain a smooth ball.
Let the dough rest for about 30 minutes.
Divide the dough into 2 or more pieces, roll it out with a rolling pin or a pasta machine and then cut the tagliatelle by hand with a knife, or use the appropriate attachment for a pasta machine.
Dust the tagliatelle with flour and prepare the sauce.
Pour a drizzle of oil into a wide skillet together with a peeled garlic clove.
Sauté, then add the sausage removed from its casing and the sliced button mushrooms.
Sear over high heat for about ten minutes so the sausage cooks through and the mushrooms release their liquid.
Adjust with salt, add the crushed tomatoes and let the boscaiola sauce reduce for about ten minutes, or for the time it takes a pot full of water to boil.
Drop the tagliatelle into salted boiling water, cook for 3 minutes, then drain directly into the sauce.
Toss the tagliatelle with the boscaiola sauce and serve piping hot.
Also try the Ham and Mushroom Cannelloni or the ROASTED POTATOES and SAUSAGE.