How to Make Italian Penne Boscaiola (Mushrooms & Sausage Pasta)

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!





  • 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




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!

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