Pasta alla Boscaiola

A hearty boscaiola pasta dish featuring mushrooms, Italian sausage, tomato passata, and fresh rosemary. Perfect as a hearty dish for weeknight dinners.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Heat olive oil in a large pan over medium heat. Add garlic and cook for half a minute. Remove garlic from the pan.
2. 2Add 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. 3Mix in the mushrooms and cook for 2 minutes.
4. 4Add the tomato sauce, the sprig of rosemary, and ½ cup of water. Season with salt and pepper and mix to combine.
5. 5Cover the pan and cook for 5 minutes, then uncover and keep cooking until the sauce thickens to your desired consistency.
6. 6Cook 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. 7Turn 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. 8Serve with a sprinkle of parmigiano-reggiano and chopped parsley.