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Pasta alla Boscaiola

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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.

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

  1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking into small pieces. Remove and set aside.
  3. In the same skillet, add onion and cook until softened. Add garlic and sauté for 1 minute.
  4. Add mushrooms and cook until they release their liquid and begin to brown.
  5. Deglaze with white wine if using, scraping up browned bits, and let reduce by half.
  6. Return sausage to the skillet, stir in heavy cream, and season with salt and pepper. Simmer until slightly thickened.
  7. Add cooked pasta to the sauce, tossing to coat. Use reserved pasta water to loosen if necessary.
  8. 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

Find it online: https://thefamilycooking.com/pasta-alla-boscaiola/