Welcome, dear readers! Today we want to talk to you about a dish that makes our mouths water just by hearing the name: Pasta alla Boscaiola!
But what’s so special about this dish? Well, first of all, its authentic flavor of fall. Yes, because the Boscaiola is the queen of autumn dishes, with its intense and decisive flavors that evoke the chromatic tones of the season. But it’s not just about the ingredients, no no. Pasta alla Boscaiola is like an old friend that welcomes us with open arms after a long time, ready to pamper us with its warmth and goodness. And then there’s the fact that it’s very easy to prepare! Just a bit of bacon, porcini mushrooms, cream, and Parmesan, and you’re done. But be careful, it’s not a recipe to improvise: Pasta alla Boscaiola must be cooked with care and attention, respecting the times and doses. Only in this way can you get the most out of your dish!
Let’s get cooking!!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
Ingredients
12 oz of penne rigate
Olive oil to taste
1 clove of garlic
3.5 oz of diced bacon
10.5 oz of sausage
Half a glass of white wine
8.8 oz of champignon mushrooms or rehydrated dried porcini
3.5 oz of peas (optional)
6 peeled tomatoes (optional)
3.4 fl oz of cream, or 6.8 fl oz for a creamier texture
Salt and pepper
Parsley
Grated cheese
Steps
Here’s how to prepare pasta alla boscaiola:
Let’s remember the ingredients:
You will need olive oil, garlic, diced bacon, sausage, white wine, champignon mushrooms, peas if desired, peeled tomatoes (optional), chopped parsley, cream, and grated cheese.
In a saucepan, pour a little olive oil and add the garlic.
Add the diced bacon and brown it.
In the meantime, remove the casing from the sausage and crumble it into the saucepan.
Brown the sausage, and when it becomes light, deglaze with white wine.
Let the alcohol evaporate and then add the cleaned and sliced champignon mushrooms.
Add the peas and stir. If you want a touch of color, you can also add peeled tomatoes cut into pieces or tomato passata.
Add about a glass of hot water to the ingredients. The water should just cover the ingredients.
Season with a sprig of chopped parsley and let it cook, covered, for about 20 minutes.
After this time, your boscaiola sauce will be ready, and you can use it with or without cream.
Personally, I prefer to add a little cream to my pasta to make it slightly creamy without covering the flavors. After adding it, I stir everything over low heat and let it thicken for 1-2 minutes before removing it from the heat.
If you don’t want to add cream, simply toss the pasta with the sauce and, finally, remove it from the heat and add plenty of grated cheese.
Cook the pasta until it’s al dente, then drain it and transfer it to the saucepan with the sauce. Mix the pasta well with the sauce until you get a creamy consistency.
Here is a delicious pasta alla boscaiola ready to be enjoyed. I hope you like the recipe and that you will make it soon! Enjoy your meal!
NOTE
Here are some of the most common variations of pasta alla boscaiola:
Pasta alla boscaiola with mixed mushrooms: Instead of using only porcini mushrooms, this variation uses a combination of mushrooms like champignon, pleurotus, shiitake, or other available mushrooms. This adds a variety of flavors and textures to the dish.
Pasta alla boscaiola with sausage: Adding sausage to the dish is a popular way to enrich pasta alla boscaiola with a more robust flavor. The sausage can be sweet or spicy, depending on your preferences.
Pasta alla boscaiola with sun-dried tomatoes: Some variations include rehydrated and diced sun-dried tomatoes for a touch of acidity and color. These sun-dried tomatoes add a note of sweetness and acidity to the dish.
Pasta alla boscaiola with mushroom cream: Some recipes include a mushroom cream to obtain a more velvety and rich sauce. This variant can include porcini mushrooms or mixed mushrooms.
Spicy pasta alla boscaiola: If you love spicy food, you can add chopped red chili pepper or ground black pepper for a spicy version of pasta alla boscaiola.
Pasta alla boscaiola with walnuts: Toasted and chopped walnuts can be added for a crunchy touch and a nutty flavor to the pasta.
FAQ
What types of pasta are used in pasta alla boscaiola?
Pasta alla boscaiola can be made with various types of pasta, but the most common options include tagliatelle, pappardelle, fettuccine, or penne.
Can I use mushrooms other than porcini?
Yes, you can use a variety of mushrooms in pasta alla boscaiola, depending on availability and your preferences. However, porcini mushrooms are the most traditional and often give the dish a distinctive flavor.
What types of cheese are traditionally used in pasta alla boscaiola?
The grated cheese used in pasta alla boscaiola is often Parmigiano Reggiano or Pecorino Romano, but you can adapt it to your personal preferences.
Can I prepare pasta alla boscaiola in advance for a dinner?
Yes, you can prepare pasta alla boscaiola in advance and reheat it before serving. Store it in the refrigerator and make sure to heat it thoroughly before serving.
What wines pair well with pasta alla boscaiola?
Red wines like Chianti, Barbera, or Pinot Noir are often excellent choices to accompany pasta alla boscaiola, but wine choice also depends on your personal tastes.
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