Penne alla Boscaiola is an autumn first course, enveloping and delicious, a great classic of Italian cuisine: Pasta (usually pennette or penne) seasoned with a sauce made with mushrooms, the absolute protagonists of the dish, enriched with tomato and sausage.
A mix of flavors of the woods that makes Pasta alla boscaiola a rustic first course to lick your lips!
SERVINGS:4
INGREDIENTS:
- 11 oz of pasta (penne, rigatoni, tagliatelle or pennette)
- 12 oz of mushrooms (portobella, champignon or porcini)
- 1 cup of tomato pulp
- 7 oz of sausage (without casing)
- 1 small onion
- 2-3 tbsp extra virgin olive oil
- fresh parsley
- salt to taste
DIRECTIONS:
First of all clean the mushrooms
Slice them.
How to make an excellent boscaiola sauce:
If you want a creamier result, blend the onion, otherwise you can chop it finely.Fry it on a moderate heat with the oil for 1 minute.
Then add the sausage, with the casings removed.
Add the sliced mushrooms.
Let it cook over low heat, turning only a couple of times!
Mushrooms are very delicate and so if you turn continuously they will break, in the boscaiola it’s nice that they are seen whole!
Cook for 2 minutes, add the chopped parsley. Finally add the tomato pulp.
Turn, lower the heat and cook with lid on for 5 minutes.
Add more parsley.
Then remove the lid and cook until the sauce is reduced but still creamy. If necessary, add a little oil.
Finally, correct the salt.
Cook the penne very al dente, drain and stir in the boscaiola sauce, if you like with 1 – 2 tablespoon of parmesan cheese.
Serve hot!
Here is the pasta alla boscaiola ready!
