Go Back
+ servings
A close up of pasta alla boscaiola in a bowl
Print Recipe
5 from 1 vote

Pasta alla Boscaiola

Pasta alla Boscaiola - a super easy pasta recipe made with a rich and creamy sausage and mushroom sauce. It's quick, comforting, and super delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 742kcal
Author: Emily Kemp

Ingredients

  • 4 cups penne pasta (400g)
  • 1 shallot , finely chopped
  • 3 cups crimini mushrooms (chestnut UK) , sliced (180g)
  • 2 Italian sausages
  • ¾ cup heavy cream (150ml)
  • ½ Parmigiano Reggiano finely grated (25g)
  • 1 small bunch fresh parsley finely chopped
  • 1-2 tablespoon olive oil
  • Salt and pepper for seasoning

Instructions

  • Bring a large pot of water to a boil and salt it generously. Cook the pasta according to packet instructions until al dente.
  • Meanwhile, heat the olive oil in a large skillet, once hot add the finely chopped shallot and saute for 1-2 minutes until softened.
  • Add the sliced mushrooms and fry until softened (3-4 minutes). Next, add the Italian sausages removed from their casing and cook until browned.
  • Add the cream, Parmigiano Reggiano and a good pinch of salt and pepper. Stir then simmer gently for a few minutes until thickened slightly.
  • Add the cooked pasta with a splash of reserved pasta water to loosen the sauce if needed. Add the parsley, toss to combine then serve with more pepper and parmesan.

Video

Notes

  • Mushrooms - you can pretty much use any mushrooms you like for this recipe. I like to use Crimini or chestnut mushrooms because they're easy to find and have a lovely nutty flavour.
  • Sausages - Italian sausages are usually very well seasoned with red wine and fennel which I love but any regular good-quality sausages will work as long as they aren't spicy.
  • Garlic - there is no garlic in this recipe (I've never come across a Boscaiola sauce with garlic added) but feel free to add it when cooking the mushrooms if you prefer.
  • Reserve pasta water - this is an important tip to remember for every pasta dish but especially cream-based sauces which tend to dry up very quickly. Add a splash of reserved pasta water to loosen the sauce and add extra flavour.
  • Variations - you can opt for a tomato-based sauce instead of cream, some recipes add in olives or other vegetables, and instead of sausage, you could add pancetta or guanciale.

Nutrition

Calories: 742kcal | Carbohydrates: 79g | Protein: 23g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 436mg | Potassium: 656mg | Fiber: 4g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg