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Fettuccine boscaiola – with sausage and porcini mushrooms

Fettuccine boscaiola – with sausage and porcini mushrooms

Fettuccine boscaiola (meaning from the wood) is indeed a  family favorite.  Pasta with mushrooms, we could simplify, but it is actually much more than this. Do you know this dish or ever tried to make it at home? If yes, then you already experienced the deliciousness I will try to show you, if not…you have no excuse. The variants are so many that you can’t just say no, you absolutely have to try… above all because you won’t regret it!
In autumn this is really a must, especially if you have the chance to find fresh mushrooms. I am a little spoiled, so this time I used porcini mushrooms – love the taste and the texture – but you can use champignons or other mushrooms you have at hand in alternative.


As I already hinted before, there’s not one and only recipe for this amazing dish…

…variants are so many and everyone can enrich it according to their own taste: when I was a kid, I remember I just wanted it with cream! No tomato sauce please. And now on the contrary, I can’t make it without the tomato. There are people who even don’t add any cream, which is infact one of those optional ingredients. If you want my opinion, a sprinkle of cream some minutes before taking off heat is just perfect to mingle all ingredients and to give a velvety, delicate touch.

Me and my mother have always used sausage, but many other people make use of bacon instead. You can also add peas if you like! In that case, you can sautee them together with the onion, the bacon and the mushrooms , and don’t forget to simmer with white wine!

So now we know that boscaiola is a very simple and tasty sauce, that does not require a complicated preparation neither the use of too many ingredients, which are usually pretty easy to find.  And what about the pasta to use? My first choice is in this case fettuccine (the long, ribbon-like egg noodles, in the picture here under), as I find their porous texture perfect to well retain the sauce.  For a lighter result, you can use penne rigate , also of the whole wheat type.

fettuccine

Let’s dont forget the final touch, one last sprinkle of fresh parsley and Parmigiano to make it just perfect…and now, let’s dive into details!

 

Fettuccine boscaiola recipe

Ingredients (for 2 people)

7 oz (200 gr.) fettuccine or pasta of your choice
1 white onion or shallot
2 tbsp extra-virgin olive oil
7 oz (200 gr) sausage
1 glass white wine
10 oz (300 gr) porcini mushrooms or champignons
2 cups + 2 tbsp (500 ml) tomato puree
1/2 cup fresh cream (optional)
salt, pepper
2 tbsp extra-virgin olive oil
1 tsp fresh parsley,chopped
1/2 cup Parmesan (optional)

 

Method

Cut the sausage in small pieces and wash and cut the mushrooms. Peel and slice the onion/shallot.

In a large non-stick frying pan, heat the olive oil and sautee the onion/shallot for a couple of minutes or until soft and translucent. At that moment add the sausage and cook until it changes color, then simmer with the white wine until it evaporates. Add the mushrooms and cook for around 10 minutes.

Fettuccine boscaiola

At this point cover the with tomato puree and add a sprinkle of salt and pepper (to your taste, me I add not even 1/2 tablespoon at the time and then I taste to check and eventually add more).

Cook over medium/low heat for around 20 minutes, stirring from time to time.  In the meantime in a large pot, bring abundant salty water to a boil. When water is boiling, cook the fettuccine al dente– firm to the bite ( usually it’s a couple of minutes before what indicated on the package, but it’s better to taste now and then).

fettuccine boscaiola

Add the fresh cream into the sauce and stir well, then take off heat.

Drain the fettuccine – always saving some of the cooking water – and transfer them into the sauce as well. Toss well to coat and then if the sauce is too dry, add some of the cooking water. Toss until well coated and add the fresh parsley. You can add Parmesan now as well or directly in your plate.

 

I am a pasta lover, and I hope you are the same! In that case, you can experiment this spicy pasta arrabbiata, or bucatini all’amatriciana, or spaghetti with pecorino and black pepper…and there are many more in my beloved pasta section 🙂

For more recipes, you can always meet me on Facebook, Pinterest and Instagram, or subscribe to my blog! Le’ts share our love for food!

 

Fettuccine boscaiola

2017-11-09
: 2
: 10 min
: 35 min
: 45 min
: easy

A tasty dish perfect for autumn, fettuccine boscaiola : the taste of sausage and mushrooms mixed with a delicate tomato and cream sauce for a perfect pasta treat!

By:

Ingredients
  • 7 oz (200 gr.) fettuccine or pasta of your choice
  • 1 white onion or shallot
  • 2 tbsp extra-virgin olive oil
  • 7 oz (200 gr) sausage
  • 1 glass white wine
  • 10 oz (300 gr) porcini mushrooms or champignons
  • 2 cups + 2 tbsp (500 ml) tomato puree
  • 1/2 cup fresh cream (optional)
  • salt, pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fresh parsley,chopped
  • 1/2 cup Parmesan (optional)
Directions
  • Step 1 Cut the sausage in small pieces and wash and cut the mushrooms.
  • Step 2 Peel and slice the onion/shallot.
  • Step 3 In a large non-stick frying pan, heat the olive oil and sautee the onion/shallot for a couple of minutes or until soft and translucent.
  • Step 4 At that moment add the sausage and cook until it changes color, then simmer with the white wine until it evaporates.
  • Step 5 Add the mushrooms and cook for around 10 minutes.
  • Step 6 At this point cover the with tomato puree and add a sprinkle of salt and pepper (to your taste, me I add not even 1/2 tablespoon at the time and then I taste to check and eventually add more).
  • Step 7 Cook over medium/low heat for around 20 minutes, stirring from time to time. 
  • Step 8 In the meantime in a large pot, bring abundant salty water to a boil.
  • Step 9 When water is boiling, cook the fettuccine al dente ( usually it’s a couple of minutes before what indicated on the package, but it’s better to taste now and then).
  • Step 10 Add the fresh cream into the sauce and stir well, then take off heat.
  • Step 11 Drain the fettuccine – always saving some of the cooking water – and transfer them into the sauce as well.
  • Step 12 Toss well to coat and then if the sauce is too dry, add some of the cooking water.
  • Step 13 Toss again until well coated and add the fresh parsley.
  • Step 14 You can add Parmesan now as well or directly in your plate.

 

 



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