Pasta alla Boscaiola
A hearty woodsman's pasta with mushrooms and crumbled Italian sausage in a tomato and cream sauce.
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Prep
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4 portions
Pasta alla Boscaiola is a rustic Italian primo from central and northern Italy whose name means woodsman's pasta, a nod to the foraged mushrooms at its heart. Short pasta such as penne or rigatoni is tossed with earthy mushrooms and crumbled Italian sausage that browns into the base. The sauce comes together with onion, garlic, a splash of white wine, tomato passata, and a finish of cream that softens everything into a rosy, savory coating. Some cooks keep it red with tomato alone, others go white with just cream, and the rosa version combines both for the best of each. Fresh parsley and grated Parmigiano round out the dish, with peas a common seasonal addition. It is comforting, deeply flavored, and quick enough for a weeknight while substantial enough for a Sunday table.
Ingredients
350 g penne rigatoni also works
300 g italian sausage casing removed, crumbled
350 g mushrooms champignon, porcini, or a mix; cleaned and thinly sliced
200 g tomato passata
200 ml cream heavy cream
1 piece onion finely chopped
1 clove garlic
150 ml white wine dry, for deglazing
3 tbsp extra-virgin olive oil
0 parsley fresh, chopped, to taste
2 tbsp parmigiano reggiano grated, to finish
0 salt to taste
0 black pepper to taste
100 g peas fresh or frozen (optional)
