Quick, satisfying pasta with salsiccia, mushrooms and cream – pasta alla boscaiola.
It takes next to no time to make, and it tastes wonderful. Rich, creamy and warming – in Italy they call it “woodman’s pasta”.
I use chestnut mushrooms, but you can use whichever mushrooms you prefer – a mix of different varieties works well too.
You can replace the white wine with stock (chicken or vegetable), but then I’d suggest finishing the dish with a little lemon juice, to taste. I find it balances the richness – but that’s a matter of taste.
A simple, delicious pasta dish, very similar to pasta alla Norcina – click here for that recipe.
I’m a huge fan of pasta with salsiccia, and this pasta alla boscaiola is no exception.
Pasta boscaiola
Recipe for pasta alla boscaiola – pasta with salsiccia, mushrooms and cream
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Ingredients
- 300 g salsiccia fresh Italian pork sausages
- 300 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 150 ml white wine
- 250 ml whipping cream (38% fat)
- 60 g Parmesan, finely grated
- Salt and pepper
- Oil
- 500 g pasta
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Method
- Bring a large pan of well-salted water to the boil and cook the pasta until al dente.*Save a little of the pasta water to adjust the consistency at the end.
- Remove the sausage meat from its casings, crumble it into a hot frying pan and fry over a fairly high heat until it starts to brown a little, stirring as you go.Add a little oil if needed.
- Add the mushrooms and fry until they are lightly browned.
- Add the onion and garlic and fry for a couple of minutes, then pour in the white wine. Let it reduce for 3-4 minutes.
- Pour in the cream, add the grated Parmesan and heat through until the cheese has melted.
- Season to taste with salt and pepper, then toss the drained pasta through the sauce.Adjust the consistency with a little pasta water if needed.
Nutrition
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Hej,
Hvilken hvidvin anbefaler du at man bruger til denne ret? :))
Hej Emily
Det skal bare være en tør hvidvin, endelig ikke sød. Så så længe den er tør, så kan du bruge hvad som helst.
Jeg bruger altid chardonnay, da det er hvad vi foretrækker 🙂
Warm wishes, Dianna