Pasta alla Boscaiola

Ingrédients

• 12 oz pasta (penne, rottini, or egg tagliatelle)
• 12 oz mixed mushrooms (porcini, champignon, chanterelles, etc.)
• 1 cup tomato sauce
• 2 small Italian sausages
• 1/4 cup pancetta or bacon (diced)
• 1 small white onion (chopped)
• 3 Tablespoons extra virgin olive oil
• 1 clove garlic (skin-on and slightly crushed)
• 1 sprig rosemary
• fresh parsley (for serving)
• parmigiano-reggiano (for serving)
• Salt and pepper (to taste)

Préparation

1. 1

   Heat olive oil in a large pan over medium heat. Add garlic and cook for half a minute. Remove garlic from the pan.

2. 2

   Add onion, Italian sausage, and pancetta. Cook everything, breaking the sausage with the back of a spoon, for 3 minutes or until the sausage is slightly browned and cooked through.

3. 3

   Mix in the mushrooms and cook for 2 minutes.

4. 4

   Add the tomato sauce, the sprig of rosemary, and ½ cup of water. Season with salt and pepper and mix to combine.

5. 5

   Cover the pan and cook for 5 minutes, then uncover and keep cooking until the sauce thickens to your desired consistency.

6. 6

   Cook your pasta in plenty of salted water according to the package instructions. Reserve 1 cup of cooking water and then drain the pasta and add it to the pan with the boscaiola sauce.

7. 7

   Turn on the heat to the highest, and toss the pasta for 20-30 seconds until nicely coated with the sauce. If necessary, add a little bit of the pasta cooking water to thin out the sauce.

8. 8

   Serve with a sprinkle of parmigiano-reggiano and chopped parsley.