Why You’ll Love This Recipe
This recipe offers the perfect balance of rich creaminess, savory sausage, and the deep, earthy flavor of mushrooms. It’s a satisfying, restaurant-quality dish that comes together quickly, making it ideal for weeknight dinners or special occasions. The combination of textures and flavors creates a comforting yet elegant meal that pairs beautifully with crusty bread and a glass of wine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta of choice (tagliatelle, penne, or rigatoni work well)
- Italian sausage, casings removed
- Mushrooms (cremini, porcini, or a mix), sliced
- Onion, finely chopped
- Garlic, minced
- Heavy cream
- Olive oil
- Grated Parmesan cheese
- Fresh parsley, chopped
- Salt and black pepper
- Optional: white wine for deglazing
Directions
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up into small pieces. Remove and set aside.
- In the same skillet, add onions and cook until softened. Add garlic and sauté for 1 minute.
- Add mushrooms and cook until they release their liquid and begin to brown.
- Deglaze with white wine (if using), scraping up browned bits. Let the wine reduce by half.
- Return sausage to the skillet, stir in heavy cream, and season with salt and pepper. Simmer for a few minutes until slightly thickened.
- Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to loosen the sauce.
- Stir in Parmesan and parsley, then serve hot.
Servings and timing
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use pancetta or bacon instead of sausage for a smokier flavor.
- Add peas or spinach for extra color and nutrition.
- Substitute cream with mascarpone or a splash of milk for a lighter version.
- Use dried porcini mushrooms soaked in warm water for a deeper, more intense mushroom flavor.
- Try different pasta shapes to suit your preference.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Avoid microwaving for too long, as the cream sauce can separate.
FAQs
Can I make Pasta alla Boscaiola without cream?
Yes, you can use a tomato-based sauce or a light olive oil and garlic base for a different take.
What type of mushrooms work best?
A mix of cremini and porcini offers the best flavor, but you can use any mushrooms you have on hand.
Can I make this vegetarian?
Yes, simply omit the sausage or replace it with plant-based sausage or extra mushrooms.
Is wine necessary for the recipe?
No, but it adds depth. If skipping, use a splash of broth instead.
Can I prepare this in advance?
The sauce can be made ahead and reheated, but cook the pasta just before serving for best texture.
What pasta shape is traditional?
Tagliatelle or penne are common, but any short or long pasta will work.
Can I freeze Pasta alla Boscaiola?
Freezing isn’t recommended as the cream sauce can split upon thawing.
How do I make the sauce thicker?
Let it simmer longer or add a little extra Parmesan to help bind it.
Can I use chicken instead of sausage?
Yes, diced chicken breast or thighs make a tasty alternative.
What does “Boscaiola” mean?
It means “woodcutter’s style,” referring to the rustic mushroom-based flavors of the dish.
Conclusion
Pasta alla Boscaiola is a rich, comforting Italian classic that’s quick to prepare yet full of flavor. With its creamy mushroom sauce, savory sausage, and tender pasta, it’s the perfect dish to bring a taste of the Italian countryside to your table. Whether for a casual family meal or a dinner party, this recipe delivers warmth, heartiness, and satisfaction in every bite.
PrintPasta alla Boscaiola
A rustic Italian pasta dish with mushrooms, sausage, and a rich creamy sauce, Pasta alla Boscaiola offers earthy woodland flavors and hearty comfort in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
- 12 oz pasta (tagliatelle, penne, or rigatoni)
- 8 oz Italian sausage, casings removed
- 8 oz mushrooms (cremini, porcini, or a mix), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: 1/4 cup white wine for deglazing
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking into small pieces. Remove and set aside.
- In the same skillet, add onion and cook until softened. Add garlic and sauté for 1 minute.
- Add mushrooms and cook until they release their liquid and begin to brown.
- Deglaze with white wine if using, scraping up browned bits, and let reduce by half.
- Return sausage to the skillet, stir in heavy cream, and season with salt and pepper. Simmer until slightly thickened.
- Add cooked pasta to the sauce, tossing to coat. Use reserved pasta water to loosen if necessary.
- Stir in Parmesan and parsley, then serve immediately.
Notes
- For a smokier flavor, use pancetta instead of sausage.
- Add peas or spinach for extra vegetables.
- Substitute cream with mascarpone or milk for a lighter version.
- Use dried porcini mushrooms soaked in warm water for deeper flavor.
- Cook pasta just before serving to maintain ideal texture.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
