Pasta alla boscaiola, the woods on your plate (and the sausage does the rest)
Pasta alla boscaiola is one of those dishes that reminds you of home, of Sundays, of those days when the kitchen fills with aromas and time seems to slow down.
The name says it all: "boscaiola" evokes the forest, mushrooms, the earth, and that rustic, enveloping flavor that only a few ingredients can create. The mushrooms release water and glutamate, imparting umami; the sausage adds fat and flavor; the cream, with its emulsion, binds everything together in a velvety cream that envelops the pasta.
The result is a rich, fragrant, and deeply comforting first course, perfect for autumn and winter, but good all year round.
Pasta alla boscaiola: this recipe will be a hit at dinner!
Pasta alla boscaiola pairs well with short, ridged pasta shapes like rigatoni, penne, or fusilli, which hold the sauce, but also with tagliatelle or pappardelle for a more elegant dish. The ideal wine is a medium-bodied red, such as a Sangiovese or Chianti, whose acidity balances the creaminess of the cream. Serves 4:
- 400 g of short ridged pasta
- 300 g of fresh mushrooms (champignons, porcini mushrooms or mixed)
- 250g of sausage (preferably pork)
1 clove of garlic
- 200 ml of fresh cooking cream
half a glass of dry white wine
Chopped fresh parsley to taste
- 50 g of grated Parmigiano Reggiano
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparing the risotto
The secret of the woodcutter is patience when cooking mushrooms. Start by cleaning the mushrooms: never rinse them under water, but scrub them with a damp cloth or a brush. Slice them into medium-thin slices. In a large skillet, heat a drizzle of oil with the finely chopped onion and crushed garlic clove. When the onion is translucent, add the crumbled sausage and sauté over medium heat until golden brown.
Pour in the white wine and let the alcohol evaporate. Add the mushrooms and, if using, the peas. Cook over high heat for 5-6 minutes, until the mushrooms have released their liquid and some of the liquid has evaporated. Reduce the heat, add the cream, and stir. Season with salt and pepper and simmer for 5 minutes, until the sauce has thickened slightly. Turn off the heat and set aside.
Meanwhile, cook the pasta in plenty of salted water until al dente. Reserve a ladleful of the cooking water. Pour the pasta into the pan with the sauce, add a little of the cooking water, and sauté over high heat for 1 minute, until the sauce thickens. Add the Parmesan cheese and chopped parsley, stir again, and serve immediately. The result is a creamy, flavorful pasta, with the aroma of the woods emanating from every forkful. Because pasta alla boscaiola, like all things made with method, is meant to be savored down to the last bite.
