Fettucine Boscaiola
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Fettucine Boscaiola
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- egg fettucine pasta or Egg tagliatelle
- 2 Italian pork sausage
- 2 fennel sausage
- 200 grams mushroom 7 oz. Any variety, sliced
- 3 tbsp pecorino cheese
- 3 tbsp mascarpone cheese
- 2 cloves garlic
- parsley bunch
- ½ glass white wine About ½ cup
- 4 tbsp extra virgin olive oil EVOO
- salt
- black pepper
- 1 tbsp rock salt for boiling the pasta
Instructions
- Time to start the fettuccine boscaiola recipe! Using a small paring knife, remove the sausage casings then press the sausages down using a fork on a plate.
- Place the pan on your stove and turn the heat to medium before pouring in 4 tablespoons of extra virgin olive oil and then add the sausages. Make sure to keep pressing the sausages as they cook, trying to separate them into smaller pieces.
- Crush the garlic, adding it to the pan then add the mushrooms and stir to combine the flavors.
- Once the meat starts to brown for the fettuccine boscaiola, it’s time to add the wine.
- The meat mixture will take about 10 minutes to cook. During this time, make sure to continue breaking down the sausage mince using a wooden spoon until you have smaller pieces.
- While this continues to simmer, add 5L of water to a large pot and when it boild, add 1 tablespoon of rock salt.
- Then, add the pasta to the salted boiling water and give it a quick stir.
- Follow the length of time for your pasta; mine will take about 7 minutes.
- Season your meat mixture with salt and a generous helping of pepper and stir to combine. Keep cooking until the mixture thickens slightly and there is very little liquid.
- Add some parsley to the meat and gently cook on a low heat until the pasta is ready.
- Don't forget to grab a mug full of pasta water for the fettuccine boscaiola sauce before tipping out the pot!
- Add the al dente pasta into the same pan with the meat mixture using tongs or a hand sieve.
- Next, add the mascarpone in and stir until it melts.
- Add about half a mug of pasta water then stir - Or toss if you’re able to!
- Take the pan off the stove and add the pecorino and remaining parsley. Toss to create a delicious creamy fettuccine boscaiola.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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