Woodsman’s pasta is a classic dish of Italian cuisine. There are numerous versions, and mine is slightly revisited but very close to the original. In this recipe, I will show you the simple version and the even more indulgent baked version. Try both, maybe prepare the baked one on a holiday, preparing it in advance.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 12.7 oz pasta (I used orecchiette)
- 3 fresh pork sausages, cooked, in a pan
- 10.6 oz frozen mushrooms (Mixed)
- to taste extra virgin olive oil
- Half Onion
- 1 cup frozen peas
- 1.7 cups tomato puree
- a few Basil leaves
- to taste salt
- 0.8 cups bechamel sauce
- to taste grated Parmesan cheese
- 10.6 oz scamorza cheese (Or fiordilatte)
Steps
Remove the casing from the sausage and brown it in a pan. Set aside.
In the same pan, cook the frozen mushrooms for a few minutes, add salt, and set aside.
In the same pan, add EVO oil and sauté half an onion. Add the sausage, mushrooms, and peas with a little water. Let it simmer for a few minutes, then add the tomato puree, adjust the salt, add a few basil leaves, and if desired, add pepper or chili. Cook over low heat with a lid for about thirty minutes.
Meanwhile, cook the pasta al dente and mix well with the sauce. Add plenty of grated Parmesan cheese.
Now, if you wish, you can enjoy the pasta as it is. Plate it, add more grated Parmesan, a basil leaf, and bon appétit. But I want more…
I added the scamorza cheese and bechamel sauce to the pasta. Mixed everything well.
I transferred everything into a baking dish, sprinkled with plenty of Parmesan, and baked at 350°F for about 30 minutes.
Here it is, I assure you a real delight!
