Pasta alla Boscaiola & A Dish You Don&t Want To Miss!
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Recipe Overview
Overview
Pasta alla Boscaiola is a delightful dish that brings warmth and comfort, especially during the chilly months of January and February. The combination of mushrooms and sausage creates a rich, savory sauce that clings beautifully to the pasta. In this recipe, the use of both fresh and dried mushrooms adds layers of flavor, making each bite a delightful experience.
The preparation is straightforward, yet it allows for some creativity. You can choose your favorite type of pasta, although pappardelle is recommended for its ability to hold onto the sauce. The addition of cream not only enriches the dish but also balances the acidity from the tomatoes, resulting in a harmonious blend of flavors.
As you sauté the mushrooms and sausage, the kitchen fills with an inviting aroma that promises a delicious meal ahead. The final touch of fresh herbs and a sprinkle of cheese elevates the dish, making it perfect for family gatherings or a cozy dinner for two. This recipe is sure to become a staple in your cooking repertoire, offering both comfort and satisfaction.
Recipe Details
Steps & Tips
Crumble two links of sausage into a large skillet with olive oil.
Tip: Remove the sausage casing before cooking for better texture.
Add dry porini mushrooms to boiling water and let them rehydrate.
Tip: Reserve the top layer of the porini stock to avoid gritty bits in your dish.
Clean and chop crini mushrooms into halves or slices.
Add chopped onions and mushrooms to the skillet and sauté.
Tip: Use shallots instead of onions for a milder flavor.
Mince a couple of cloves of garlic and set aside.
Chop the rehydrated porini mushrooms and reserve some stock.
Add minced garlic and chopped rosemary to the skillet.
Pour in some wine and let it cook down.
Tip: If you skip the wine, add more porini stock for flavor.
Tip: Avoid using tomato products with added spices for a cleaner flavor.
Add your choice of tomato product to the skillet.
Add the cooked sausage and chopped porini mushrooms back into the skillet.
Tip: Cook pasta a couple of minutes shy of being ready to absorb flavors.
Stir in heavy cream to create a rich sauce.
Cook pasta until al dente and reserve some starchy water.
Tip: Use starchy pasta water to help bring the sauce and pasta together.
Tip: Fresh herbs like basil can enhance the dish, so use them if available.
Combine the pasta with the sauce and add reserved starchy water.
Taste the dish and adjust seasoning if necessary.
Serve the pasta directly from the pan.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pasta alla Boscaiola traditionally includes a mix of mushrooms and sausage, creating a rich and hearty sauce.
- •The dish can be made with various types of mushrooms, including porcini and cremini, for added depth of flavor.
- •Cream is often added to the sauce to create a luxurious texture, balancing the acidity of the tomatoes.
- •This dish is commonly enjoyed during colder months, making it a perfect comfort food.
