The pappardelle alla boscaiola are an iconic first course of Italian cuisine, a genuine comfort food that releases the scents of the undergrowth with every bite.
This recipe is based on a rich and flavorful 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 codification, and each region (and family) interprets it according to local tastes and traditions. Whether you choose classic button mushrooms (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 to enhance long pasta shapes such as fettuccine and tagliatelle, guaranteeing success at the table.
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 25 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, button mushrooms (champignon), chanterelles or a mix of all)
- 1 cup tomato purée (or crushed tomatoes)
- Half onion
- 6 oz sausages
- 1 1/2 cups frozen peas (or canned)
- 3 tbsp cooking cream (3-4 tablespoons)
- to taste chopped parsley
- to taste extra virgin olive oil
- salt
- pepper
- to taste grated Parmesan (optional)
Tools
- Frying Pan large non-stick pan with lid
- Pot
- Colander
Steps for Pappardelle alla Boscaiola
Clean the mushrooms removing any remaining soil, rinse 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 chopped into small pieces with a little oil.
Add the sausages, removed from their casings and crumbled by hand.
Brown them very well.
Add the tomato purée, season with salt and pepper and let simmer over low heat.
Add the peas and half a cup of water.
Cook over medium heat for 10 minutes, then add the previously sautéed mushrooms and mix.
Optional: after the tomato has reduced a little, you can add the cooking cream.
Meanwhile, cook the pappardelle, drain them al dente and transfer directly into the pan.
(If needed add half a ladle of the pasta cooking water). Toss for a couple of minutes over high heat.
Add grated Parmesan and finish (emulsify) off the heat.
(If you don’t like grated cheese you don’t have to add it. If you do, you can sprinkle with a handful of chopped fresh parsley).
The pappardelle alla boscaiola are ready, portion them 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 will both work fine; even widely available button mushrooms (champignon) are perfectly suitable.
To prevent the peas from becoming dull green and mealy, don’t cook them in the tomato sauce for twenty minutes. Add them only in the last 5 minutes of the sauce’s cooking time.
They will remain sweet, crunchy and bright green, creating a beautiful visual contrast on the plate.
Curiosity
Drain the pappardelle one minute before done and finish cooking them directly in the sauce, adding a ladle of pasta cooking water. The pasta starch 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 separating the fats.
Storage
Pappardelle dressed with sauce keep well in an airtight container for 1-2 days maximum.
Because egg pasta tends to absorb a lot of sauce, when reheating it may be drier. Add a splash of water or milk to return 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 cooking water (or plain water). Cover with a lid and heat over medium-low for 3-4 minutes, tossing often.
The finishing touch:
Add a drizzle of raw olive oil or a grating of fresh cheese just before serving to “brighten” the aromas.
FAQ (Questions and Answers)
Can I omit the sausage for a vegetarian version?
Without the fat from the sausage, the sauce risks being a little “empty”. To remedy:
Even if you use fresh button mushrooms, add a handful of finely chopped dried porcini after rehydrating them. Use the soaked water (filtered) to cook the tomato: it will give incredible depth.
Make a slightly richer soffritto with Tropea red onion or very finely chopped shallot, which will provide 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 bite, 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, a dry Marsala.
It pairs divinely with the earthy component of the mushrooms and the tomato.
