Authentic pasta alla Boscaiola (with sausage and mushrooms)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
854 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian
Authentic pasta alla Boscaiola (with sausage and mushrooms)
Description
The cooking starts by browning pancetta and chopped Italian pork sausage in olive oil until flavorful and cooked through. Separately, onions and fresh mushrooms are sautéed until tender, then combined with dried porcini (soaked beforehand). The meat mixture is returned to the pan, and white wine is added to deglaze before simmering with tomato passata. Fresh parsley is stirred in near the end.
The sauce’s balance of pork and mushroom flavors provides earthy and savory notes with a subtle acidity from the tomatoes. The campanelle pasta is cooked al dente and combined in the pan with the sauce, allowing the ridges to hold the flavorful mixture. The dish is served with extra grated Parmesan and parsley.
Additional ingredients like peas can be added near the end of cooking for sweetness. When using dried porcini, soaking and using the soaking water intensifies mushroom flavor. Plain pork sausages can replace Italian sausages if seasonings like rosemary or fennel seeds are added to mimic the traditional taste.
Ingredients
- 12 oz campanelle pasta or tagliatelle, penne etc
- 1 lb mushrooms usually 40g (1.5oz) porcini, fresh or dried plus champignons, cremini, pioppini etc
- 3.5 oz pancetta cut into small cubes
- 12 oz pork sausage meat removed from casing and chopped, Italian style aka salsiccia
- 1 onion peeled and finely chopped
- ½ glass white wine (2.5floz)
- 14 oz tomato passata or canned peeled tomatoes or both.
- 1.5 oz Parmigiano Cheese grated for serving
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
- 1 handful parsley chopped, fresh
Instructions
- Put a large pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Heat a little olive oil in a frying pan or skillet and add the pancetta. Cook until it starts to brown. Add the chopped sausage meat and brown it for a few minutes too
- Remove the meat from the skillet and add olive oil and chopped onion. When the onion has started to soften add the fresh mushrooms.
- Cook the mushrooms until they start to soften and then add the frozen or dried porcini. Mix together and cook for a minute or two more.
- Add back the meats and pour in the white wine. When the alcohol has evaporated, add the tomatoes/tomato passata. Season, mix and simmer on a low heat for about 30 minutes. Add some fresh parsley.
- Meanwhile, cook the pasta al dente according to the instructions on the packet, drain the pasta and add it to the pan with the sauce.
- Mix everything together in the pan.
- Serve immediately with more chopped parsley and extra grated Parmigiano as required.
Notes
- Soak dried porcini mushrooms in warm water for 20-30 minutes before use; add the soaking liquid to the sauce for enhanced flavor.
- Add peas in the last 5 minutes of cooking if using frozen; add with tomato passata if fresh.
- If Italian style pork sausages (salsiccia) are unavailable, use plain pork sausages and season with rosemary or fennel seeds to replicate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 854 kcal
% Daily Value*
| Calories | 854kcal | 43% |
| Carbohydrates | 79g | 26% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 848mg | 35% |
| Potassium | 1275mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 17mg | 19% |
| Calcium | 181mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
