Pasta alla Boscaiola
Pasta alla Boscaiola is a rustic Italian woodland-style pasta dish featuring earthy mixed mushrooms, savory Italian sausage, and a rich creamy tomato sauce all tossed with perfectly cooked rigatoni or pappardelle. Hailing from the forests of Tuscany and Umbria, this hearty one-pan sauce comes together in just 40 minutes and delivers deep, layered flavors that taste like they simmered for hours. It's the ultimate cozy weeknight dinner that's equally impressive enough to serve at a dinner party.
Equipment
- Large deep skillet or sauté pan 12-inch recommended
- Large heavy-bottomed pasta pot At least 5-quart capacity
- Wooden spoon or silicone spatula
- Chef's knife
- Cutting board
- Colander For draining pasta
- Box grater or microplane For grating Parmigiano Reggiano
- Ladle or liquid measuring cup For reserving pasta cooking water
- Tongs For tossing and serving pasta
Ingredients
- 400 g rigatoni or pappardelle pasta 14 oz
- 300 g mixed wild mushrooms 10.5 oz; such as porcini, cremini, or shiitake — wiped clean and sliced into ½-inch pieces
- 250 g Italian sausage 9 oz; sweet or mild, casings removed
- 1 medium onion finely diced
- 3 cloves garlic minced
- 120 ml dry white wine ½ cup; such as Pinot Grigio or Vermentino
- 400 g canned whole peeled tomatoes 14 oz; crushed by hand with their juices
- 120 ml heavy cream ½ cup
- 2 tablespoons olive oil divided
- 30 g Parmigiano Reggiano 1 oz; freshly grated, plus more for serving
- fresh flat-leaf parsley a small handful, roughly chopped, for garnish
- salt to taste, plus for pasta water
- freshly ground black pepper to taste
- 1 cup reserved pasta cooking water 240ml; scooped out before draining the pasta — amount needed will vary
Instructions
- Fill a large pot with at least 4 to 5 quarts of water and bring to a rolling boil over high heat. Season generously with salt until it tastes pleasantly salty, then keep the pot at a boil until ready to cook the pasta.
- Remove sausage from casings, wipe mushrooms clean with a damp paper towel and slice into ½-inch pieces, finely dice the onion, mince the garlic, and crush the canned tomatoes by hand over a bowl. Measure out the white wine and heavy cream and set everything aside before you begin cooking.
- Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat, add the sausage meat, and cook for 5 to 6 minutes, breaking it into crumbles, until fully browned with no pink remaining. Transfer to a plate with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the remaining 1 tablespoon olive oil to the same skillet over medium-high heat, add the mushrooms in a single layer (in batches if needed), and cook undisturbed for 2 to 3 minutes before stirring. Continue cooking for another 3 to 4 minutes until golden brown and any released liquid has evaporated; season lightly with salt and pepper.
- Reduce heat to medium, add the diced onion to the skillet, and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for 60 seconds until fragrant, being careful not to let it brown.
- Pour the white wine into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce by half, about 2 minutes, until the sharp alcohol smell has cooked off.
- Add the crushed tomatoes with their juices to the skillet, return the browned sausage to the pan, and season with salt and pepper. Bring to a gentle simmer over medium-low heat and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
- Drop the pasta into the boiling salted water and cook for 2 minutes less than the package directions indicate. Before draining, scoop out about 1 cup of starchy pasta cooking water and set it aside, then drain the pasta.
- Add the heavy cream to the simmering sauce and stir to combine. Cook for 1 to 2 minutes over medium heat until the cream is fully incorporated and the sauce looks smooth and slightly thickened.
- Add the drained pasta directly to the skillet and toss with tongs to coat, adding reserved pasta water a splash at a time (starting with ¼ cup) until the sauce is glossy and clings to the pasta. Cook together over medium heat for 1 to 2 minutes, tossing continuously.
- Remove from heat, add the freshly grated Parmigiano Reggiano, and toss to combine. Taste and adjust seasoning, then divide among warmed bowls and top with extra Parmigiano, fresh parsley, and a twist of black pepper. Serve immediately.
Notes
- Do not rinse mushrooms under water — wipe them clean with a damp paper towel to prevent steaming instead of browning.
- Cook mushrooms in batches if your pan feels crowded; overcrowding causes them to steam and turn soggy rather than developing a golden sear.
- Use a dry white wine you'd actually drink — avoid anything labeled "cooking wine" as it can make the sauce taste flat or overly salty.
- Always reserve at least 1 cup of pasta cooking water before draining — the starch is essential for creating a silky, cohesive sauce.
- Finish the pasta in the sauce for the final 1 to 2 minutes so it absorbs the flavors rather than simply being coated on the outside.
- For a deeper, more woodsy flavor, add a small handful of rehydrated dried porcini mushrooms along with their strained soaking liquid to the sauce.
- To make this vegetarian, omit the sausage, double the mushrooms, and add a splash of soy sauce or a small Parmesan rind to the sauce for savory depth.
- For a white version (in bianco), skip the canned tomatoes and increase the white wine and cream slightly for a purely creamy, tomato-free sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth over medium-low heat.
- The sauce alone (without pasta) can be made up to 2 days ahead and refrigerated, or frozen for up to 2 months — cook fresh pasta when ready to serve for best texture.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 68gProtein: 25gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 680mgPotassium: 720mgFiber: 5gSugar: 7gVitamin A: 18IUVitamin C: 14mgCalcium: 16mgIron: 20mg
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