Pasta alla boscaiola is a classic Italian dish that is made with a creamy mushroom sauce. The sauce is typically made with fresh mushrooms, such as porcini, shiitake, and cremini, but canned mushrooms can also be used. The mushrooms are sautéed in butter or olive oil until they are tender, and then they are simmered in a mixture of heavy cream, white wine, and Parmesan cheese. The sauce is then tossed with cooked pasta, and it can be served with additional Parmesan cheese and parsley.
This article provides three different recipes for pasta alla boscaiola. The first recipe is for a traditional pasta alla boscaiola, made with fresh mushrooms and heavy cream. The second recipe is for a vegetarian pasta alla boscaiola, made with roasted vegetables and a creamy sauce made with cashew cream. The third recipe is for a quick and easy pasta alla boscaiola, made with canned mushrooms and a sauce made with evaporated milk.
No matter which recipe you choose, you're sure to enjoy this delicious and flavorful dish.
PASTA ALLA BOSCAIOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for pasta.
- Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
- Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
- Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
- Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
- Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.
PASTA ALLA BOSCAIOLA
Pasta alla Boscaiola - a super easy pasta recipe made with a rich and creamy sausage and mushroom sauce. It's quick, comforting, and super delicious!
Provided by Emily Kemp
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it generously. Cook the pasta according to packet instructions until al dente.
- Meanwhile, heat the olive oil in a large skillet, once hot add the finely chopped shallot and saute for 1-2 minutes until softened.
- Add the sliced mushrooms and fry until softened (3-4 minutes). Next, add the Italian sausages removed from their casing and cook until browned.
- Add the cream, Parmigiano Reggiano and a good pinch of salt and pepper. Stir then simmer gently for a few minutes until thickened slightly.
- Add the cooked pasta with a splash of reserved pasta water to loosen the sauce if needed. Add the parsley, toss to combine then serve with more pepper and parmesan.
Nutrition Facts : Calories 742 kcal, Carbohydrate 79 g, Protein 23 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 94 mg, Sodium 436 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from browning properly.
- Cook the pasta al dente, according to the package instructions.
- Reserve some of the pasta cooking water to add to the sauce. This will help to create a creamy, flavorful sauce.
- Don't overcook the sauce. The mushrooms should be tender but still have a bit of a bite to them.
- Serve the pasta immediately, topped with grated Parmesan cheese and fresh parsley.
Conclusion:
Pasta alla boscaiola is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own personal preferences. With its rich, creamy sauce and flavorful mushrooms, pasta alla boscaiola is sure to please everyone at the table.
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