Pasta Alla Boscaiola (With Sausage & Mushroom)

Pasta Alla Boscaiola

Pasta alla Boscaiola, a traditional fall/autumn sausage and mushroom recipe is among the best! This Italian classic was originally made with fresh mushrooms, especially porcini. However, it is equally delicious when you use dried mushrooms and other types

Make this Pasta alla BOSCAIOLA with Sausage and Mushrooms.

This recipe is easy to make and will please everyone. It’s best in the autumn when fresh mushrooms are readily available. However, you can make it all year long using dried or even frozen porcini, as well as other fresh mushrooms.

What does BOSCAIOLA mean?

The word “boscaiola” in Italian means woodcutter or woodsman. This recipe’s name is derived from the fact that it uses mushrooms, which are the most common foraged food in Italian forests.

In Italy, most alla boscaiola recipes include porcini mushrooms. Porcini mushrooms are the most popular foraged mushrooms in Italy, and it is not surprising given their unique, divine umami flavour.

Ingredient 

• 12 oz campanelle pasta (360g) or tagliatelle, penne etc
• Porcini (fresh or dried) – 40g (1 oz) per lb (500g), plus other mushrooms like champignons, creminis, popping, etc.
• 3.5 oz pancetta cut into small cubes
• Salsiccia (Italian pork sausage) 10.5 oz meat removed from casing, chopped
• 1 onion finely chopped and peeled
• White wine – 1/2 glass
• You can use either the 14 oz (400g), tomato passata, or canned tomatoes.
• Grated Parmigiano Cheese, 1.5 oz (40g).
• Salt for pasta and taste
• Black pepper taste
• Extra virgin olive oil, 3-4 tablespoons
• Fresh parsley, 1 handful chopped

  

Procedures

• Set a large pot of water to boil. Once the water starts to boil, add salt and bring it back to a boil.
• Add the pancetta to a skillet or frying pan with a small amount of olive oil. Cook until the pancetta starts to brown. Add the sausage meat chopped and cook it for a couple of minutes.
• Add the chopped onion and olive oil to the skillet. Add the fresh mushrooms when the onion starts to soften.
• Add the dried or frozen porcini after the mushrooms have softened. Combine and cook for another minute or two.
• Pour the white wine over the meats. Add the tomatoes/tomatoes passata when the alcohol has evaporated. Mix, season and simmer for 30 minutes on low heat. Add some fresh parsley.
• While the pasta is cooking, follow the directions on the package to cook it al dente. Drain the pasta, then add it to the pan along with the sauce.
• Mix all ingredients in a pan.
• Serve immediately, adding extra chopped parsley or grated Parmigiano cheese as needed.
  

  Pasta Alla Boscaiola (With Sausage & Mushroom)

  Pasta alla Boscaiola, a traditional fall/autumn sausage and mushroom recipe is among the best ever! This Italian classic was originally made with fresh mushrooms, especially porcini. However, it is equally delicious when you use dried mushrooms and other types

  Print Recipe Pin Recipe

  Prep Time 20 minutes mins

  Cook Time 40 minutes mins

  Total Time 1 hour hr

  Course Main Course

  Cuisine Italian, Mediterranean

  Servings 4

  Ingredients

    

  • 12oz campanelle pasta (360g) or tagliatelle, penne etc
  • 500g mushrooms (40g (1.5oz) porcini, fresh or dried plus champignons, cremini, popping etc)
  • 3.5oz pancetta (cut into small cubes)
  • 10.5oz Italian pork sausage (salsiccia) (meat removed from casing, chopped)
  • 1 onion (finely chopped and peeled)
  • 1/2 glass White wine
  • 400g Tomato passata or canned tomatoes
  • 40g Parmigiano Cheese (grated)
  • Salt to taste
  • Black pepper taste
  • 3-4 tbsp Extra virgin olive oil
  • 1 handful Fresh parsley (chopped)

  Instructions

   

  • Set a large pot of water to boil. Once the water starts to boil, add salt and bring it back to a boil.
  • Add the pancetta to a skillet or frying pan with a small amount of olive oil. Cook until the pancetta starts to brown. Add the sausage meat chopped and cook it for a couple of minutes.
  • Add the chopped onion and olive oil to the skillet. Add the fresh mushrooms when the onion starts to soften.
  • Add the dried or frozen porcini after the mushrooms have softened. Combine and cook for another minute or two.
  • Pour the white wine over the meats. Add the tomatoes/tomatoes passata when the alcohol has evaporated. Mix, season and simmer for 30 minutes on low heat. Add some fresh parsley.
  • While the pasta is cooking, follow the directions on the package to cook it al dente. Drain the pasta, then add it to the pan along with the sauce.
  • Mix all ingredients together in a pan.
  • Serve immediately, adding extra chopped parsley or grated Parmigiano cheese as needed.

  Notes

  • Peas can be added to this recipe. If they are frozen, add them to the sauce five minutes before its ready. If they are still fresh, add them to the tomato passata.
  • Don't forget to soak dried porcini in warm water for at least 20-30 minutes prior to making the sauce. Do not throw away the water after draining them. Add it to your sauce for an intense flavour of porcini!
  • This recipe uses Italian-style sausages. You can use plain pork sausages with the addition of rosemary and fennel to simulate the flavour.