Pasta alla Boscaiola

Why You’ll Love This Recipe

Pasta alla Boscaiola is a hearty Italian dish known for its rustic and comforting flavors. Traditionally made with mushrooms, cream, and sometimes sausage, this woodland-inspired pasta is perfect for a cozy dinner. Its creamy sauce, infused with the earthy taste of mushrooms and a touch of garlic, makes it a family favorite and a go-to for lovers of Italian cuisine.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (penne or fettuccine recommended)olive oilgarliconionmushrooms (cremini or porcini)sweet Italian sausage (optional)heavy creamwhite wineparmesan cheeseparsley (for garnish)salt and pepper

directions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft and fragrant.

Add the sausage (if using) and cook until browned and fully cooked through.

Add the sliced mushrooms and sauté until they release their moisture and become tender.

Deglaze the pan with white wine, stirring to lift any browned bits from the bottom.

Pour in the heavy cream and bring to a simmer. Let it cook until slightly thickened.

Stir in grated parmesan cheese and season with salt and pepper to taste.

Toss the cooked pasta with the sauce until evenly coated.

Garnish with chopped parsley and additional parmesan if desired.

Servings and timing

This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use pancetta instead of sausage for a different meat option.

Add peas or sun-dried tomatoes for extra flavor and texture.

Make it vegetarian by omitting the sausage and using vegetable broth instead of wine.

Try it with different pasta shapes like rigatoni or tagliatelle.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of cream or milk to restore the creamy texture.
Freezing is not recommended as the cream sauce may separate.

FAQs

What does “Boscaiola” mean?

Boscaiola means “woodcutter’s wife” in Italian, referencing the rustic, forest-inspired ingredients like mushrooms.

Can I use dried mushrooms?

Yes, rehydrate dried porcini mushrooms in warm water, then chop and use them in place of fresh ones.

Is wine necessary?

No, but it adds depth. You can replace it with broth if preferred.

What’s the best cream to use?

Heavy cream or double cream works best for a rich and smooth sauce.

Can I add garlic?

Absolutely, garlic enhances the flavor and is commonly included.

What cheese works best?

Freshly grated parmesan is traditional and adds a sharp, salty note.

Can I make it ahead?

It’s best served fresh, but you can prep the sauce in advance and reheat gently before adding pasta.

Is it kid-friendly?

Yes, just omit the wine or ensure it’s fully cooked off.

Do I need to use sausage?

No, the dish is still flavorful without meat.

What herbs go well?

Parsley, thyme, or a touch of rosemary complement the earthy mushrooms beautifully.

Conclusion

Pasta alla Boscaiola is the perfect blend of rustic ingredients and creamy comfort, making it a beloved classic of Italian cuisine. Its flexibility in ingredients allows you to tailor it to your taste, whether you prefer it meaty, vegetarian, or somewhere in between. Serve it hot for a satisfying meal that brings the warmth of the forest to your table.

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