PASTA BOSCAIOLA
Pasta Boscaiola is a substantial first course, easy and quick to prepare, with a typically autumnal and winter flavor that will win you over from the first forkful.
There is no single Original Recipe as it very often varies from region to region. In some areas of Italy it is customary to prepare Boscaiola with Pancetta and in others Boscaiola with Sausage is preferred. Whether you choose Sausage or Smoked Bacon, penne alla Boscaiola are in any case a perfect first course for cold autumn or winter days.
Today I decided to prepare Pasta Boscaiola with Sausage (if you opt for Pancetta you can follow the same steps), as Mushrooms I used frozen Porcini but Champignons are also fine. Between the Boscaiola in Bianco (without tomato) and the Boscaiola al Sugo (red version without cream) I chose a middle ground: the Boscaiola called Macchiata or with a little tomato and a little cream, because it is halfway between the first two.
A very easy recipe, very versatile because, as you have seen, it can be adapted according to the different needs and tastes of those who prepare it and which will allow you to bring a timeless first course to the table: Pasta Boscaiola, super tasty, perfect for Sunday lunch or for a cold autumn evening.
Ingredients
BOSCAIOLA PASTA INGREDIENTS
- Power 475,26 (Kcal)
- Carbohydrates 29,90 (g) of which sugars 3,59 (g)
- Proteins 17,46 (g)
- Fat 30,65 (g) of which saturated 2,55 (g)of which unsaturated 1,26 (g)
- Fibers 2,76 (g)
- Sodium 1.075,12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
Before starting to prepare the Penne Boscaiola, put a pan with plenty of boiling water on the stove, you will need it to cook the pasta.
SAUSAGE PREPARATION
First, remove the casing from the sausage then cut it into bite-sized pieces. Place it in a pan without any seasoning and brown it well. Remove it and set it aside, leaving the cooking juices.
MUSHROOM PREPARATION
I opted for frozen mushrooms, which are already cleaned and cut ready to use. If you bought fresh ones, wash them, dry them with a cloth and then cut them into cubes. In the pan where you previously cooked the sausage, add 2 tablespoons of oil or a knob of butter and fry the onion. Add the mushrooms and brown them for a few moments. Season with salt and pepper then add the white wine.
HOW PREPARE BOSCAIOLA SAUCE
Add the tomato puree and a spoonful of tomato paste to the pan with the mushrooms, mix and continue cooking for another 10 minutes over a low heat. When the sauce has reduced, add the previously cooked sausage, the cooking cream and mix everything together. Finish cooking over low heat for a couple of minutes.
BOSCAIOLA PASTA STEP 2
As soon as the pasta water comes to the boil, add the salt and then the Penne (or the pasta shape you prefer). Drain the pasta al dente and pour it directly into the pan with the sauce. Sauté the penne on the stove with the sauce for about a minute (or until the pasta is completely cooked). Serve the Pasta alla Boscaiola immediately with a sprinkling of fresh chopped parsley.
NOTES
PASTA To prepare Pasta alla Boscaiola I recommend using a type of short, rough pasta such as penne or rigatoni. If you prefer long pasta I recommend pappardelle or tagliatelle.
MUSHROOMS You can use both fresh and frozen mushrooms, in the latter case you can add them to the pan directly without waiting for them to defrost. For this recipe the most used type of mushrooms are Porcini or Champignon.
SAUSAGE As I told you in the introduction, there are different versions of Boscaiola, some prefer Boscaiola with Sausage, others prefer Boscaiola with Smoked Bacon. Choose the ingredient you prefer. Some even use Speck!
TOMATO Today’s recipe is for Boscaiola Rossa with cream, but there is also a version for Boscaiola Bianca without tomato sauce but with the addition of cream and Pasta Boscaiola with sauce which includes a tomato sauce without cream: the choice is yours version you prefer.
VARIATIONS If you want to make the Pasta Boscaiola even richer you can add some peas or black olives.
STORAGE
Once the Pasta alla Boscaiola is ready it would be best to eat it immediately. If you have any leftovers, you can store it closed in an airtight container in the refrigerator for a maximum of 1 day: however, the consistency of both the pasta and the sauce could be affected.
Frequently Asked Questions (FAQ)
What does it mean BOSCAIOLA?
The expression “alla boscaiola” is used to indicate different types of first courses seasoned with a mushroom-based sauce or ragù, often embellished with sausage or bacon. There are different versions, the main ones are: Boscaiola in Bianco (without tomato), Pasta alla Boscaiola al Sugo (red version without cream) and Boscaiola called Macchiata (with tomato and a little cream).
Varied doses for servings