Pasta alla Boscaiola
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
910 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Boscaiola
Description
Pasta alla Boscaiola features rigatoni cooked just shy of al dente and tossed with sausage and an assortment of mushrooms, including cremini and dried porcini, which are rehydrated before use. The mushrooms and sausage are browned separately to develop flavor, then combined with gently cooked onion, garlic, and fresh rosemary. White wine and crushed plum tomatoes create a bright base, enriched by heavy cream and finished with Parmesan cheese and fresh parsley. The dish has a creamy, savory profile with herbal notes and an earthy mushroom undertone.
The mixture is gently combined with the pasta, using reserved pasta water to adjust consistency and keep the sauce silky. This dish serves best warm and filling, suitable as a main course. Leftovers keep for up to three days and reheat well on the stove or microwave.
Variations may omit dried mushrooms, but reconstituted porcini add a distinct earthiness that enhances the overall flavor. Watching the pasta’s texture and balancing moisture in the sauce are key to preserving the intended creamy but not watery finish.
Ingredients
- 1 pound rigatoni pasta or penne, paccheri, etc
- 1/4 cup extra virgin olive oil
- 3/4 pound Italian sausage bulk
- 1 pound cremini mushrooms sliced
- 1 ounce dried porcini mushroom reconstituted in hot water then squeezed out
- 1 medium onion diced
- 2 tablespoons rosemary chopped fresh leaves
- 5 cloves garlic sliced
- 3/4 cup white wine dry
- 14 ounces crushed plum tomatoes
- 3/4 cup heavy cream
- 1/2 cup Parmigiano Reggiano cheese grated
- 1/4 cup parsley flat-leaf, minced
- 2 cups water will not need it all, reserved pasta water
Instructions
- Pour hot water over the dried mushrooms to reconstitute them. Once reconstituted squeeze out the liquid and set them aside.
- Bring a large pot of salted water to boil.
- Heat a large pan to medium heat and add 2 tablespoons of olive oil to the pan. Brown the sausage and break it up with a wooden spoon. Once the sausage is cooked through remove it to a plate tented with foil.
- Turn the heat up a touch and add the remaining olive oil to the pan along with the mushrooms. Brown the mushrooms until they release their water and it evaporates (about 5 minutes). Once they release their water, toss in the reconstituted porcini mushrooms and cook for another 2 minutes then season with a touch of salt.
- Add the onions to the pan and cook until soft (about 4-5 minutes). Add the garlic and the rosemary and cook for 2 minutes longer or until golden.
- At this time cook the pasta until 1 minute less than al dente.
- Add the white wine and cook for 2-3 minutes or until the liquid reduces by about half. Return the sausage to the pan and add the tomatoes. Bring the sauce to a simmer.
- Once the sauce is simmering and the pasta is almost cooked add the cream and cook until it is lightly bubbling.
- Add the pasta to the pan and cook, stirring frequently, until it reaches a perfect al dente. Once it's al dente, remove the pan from the heat and add in the grated cheese and the parsley. If the sauce is too thick add some of the reserved pasta water to thin it out. Taste test and adjust salt and pepper levels. Serve with more grated Parmigiano. Enjoy!
Notes
- This recipe makes 4 very large or 6 moderate-sized servings, ideal for sharing or leftovers.
- Dried porcini mushrooms add important flavor but can be omitted if unavailable.
- If the pasta starts to dry out after mixing, stir in a little reserved pasta water to loosen the sauce and maintain a creamy consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Calories | 910kcal | 46% |
| Carbohydrates | 71.8g | 24% |
| Protein | 37.2g | 74% |
| Fat | 50.2g | 77% |
| Saturated Fat | 16.6g | 83% |
| Cholesterol | 192mg | 64% |
| Sodium | 778mg | 32% |
| Potassium | 930mg | 20% |
| Fiber | 1.8g | 7% |
| Sugar | 3.5g | 7% |
| Calcium | 149mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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