Pasta alla Boscaiola – an easy and comforting pasta made with a rich, creamy sausage and mushroom sauce. It’s quick to prepare and full of autumnal flavor.
Pasta alla Boscaiola literally means “woodland-style pasta.” Like many classic Italian dishes, it has numerous regional variations. The central ingredient is mushrooms — without them it wouldn’t be a true Boscaiola.
Depending on the version, the sauce can be tomato- or cream-based and may include pancetta, sausage, or be vegetarian. This recipe uses a simple creamy sausage-and-mushroom sauce: savory Italian sausage, earthy mushrooms, Parmigiano Reggiano, and cream for a cozy, satisfying meal.
Ingredients – what you need
These ingredients are straightforward: penne pasta (or your favorite shape), crimini (chestnut) mushrooms, Italian sausages (fennel sausages work well), Parmigiano Reggiano (freshly grated), heavy cream, shallot and fresh parsley.
Visual walk-through of the recipe
Bring a large pot of water to a rolling boil and salt it generously. Cook the pasta according to the package directions until al dente.
While the pasta cooks, heat olive oil in a large skillet. Add the finely chopped shallot and sauté for 1–2 minutes until softened.
Add the sliced mushrooms and cook until softened, about 3–4 minutes. Break the sausages out of their casings into the pan and cook until browned.
Pour in the cream and add the grated Parmigiano Reggiano. Season with salt and freshly ground black pepper. Stir and simmer gently for a few minutes until the sauce thickens slightly.
Drain the pasta, reserving a little pasta water. Add the pasta to the sauce and stir, using a splash of the reserved water if the sauce needs loosening. Stir in chopped parsley, adjust seasoning, and serve with extra Parmigiano and black pepper.
Recipe Tips
- Mushrooms – Any mushrooms work here. Crimini (chestnut) mushrooms have a nice nutty flavor, but chanterelles, cremini, or button mushrooms are all fine.
- Sausages – Fennel-spiked Italian sausages add classic flavor, but use any good-quality mild sausage if you prefer.
- Garlic – Traditional Boscaiola often omits garlic, but you can add a clove or two when sautéing the mushrooms if you like.
- Reserve pasta water – Keep a splash of the cooking water to loosen the sauce and help it cling to the pasta.
- Variations – Swap cream for tomatoes, or add olives or additional vegetables. Pancetta or guanciale can replace the sausage for a different savory profile.
Because the sauce is cream-based, it’s best eaten fresh. Store leftovers refrigerated for 1–2 days. When reheating, add a splash of water or cream to restore the sauce’s texture.
Freezing is not recommended; dairy-based sauces often separate after freezing and thawing, which affects the texture.
More pasta recipes you might like
- Vegetable Ragu with Pappardelle Pasta
- Sausage Pasta Bake – Spicy and Creamy
- Pasta alla Norcina (Creamy Sausage and Truffle Pasta)
- Pasta alla Gricia
- Penne all’Arrabbiata: Spicy Italian Tomato Pasta
- Ricotta Pasta Sauce: 2 Ways
If you try this Pasta alla Boscaiola, please rate the recipe and share your results in the comments. I enjoy hearing your feedback and variations.
Pasta alla Boscaiola
By Emily
Ingredients
- 4 cups penne pasta (400g)
- 1 shallot, finely chopped
- 3 cups crimini (chestnut) mushrooms, sliced (180g)
- 2 Italian sausages, casings removed
- ¾ cup heavy cream (150ml)
- ½ cup Parmigiano Reggiano, finely grated (25g)
- 1 small bunch fresh parsley, finely chopped
- 1–2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and sauté 1–2 minutes until softened.
- Add the sliced mushrooms and cook 3–4 minutes until softened. Add the sausage meat and brown, breaking it up with a spoon.
- Pour in the cream and stir in the Parmigiano Reggiano. Season with salt and pepper and simmer a few minutes until the sauce thickens slightly.
- Toss the cooked pasta into the sauce with a splash of reserved pasta water if needed. Stir in parsley and serve with extra Parmigiano and black pepper.
Notes
- Mushrooms: Use your favorite variety; crimini are a reliable choice.
- Sausages: Mild Italian sausages add classic flavor; choose non-spicy if you prefer.
- Garlic: Optional — add when cooking mushrooms if desired.
- Reserve pasta water: Use a splash to loosen the sauce and help it adhere to the pasta.
- Variations: Try a tomato base, add olives or vegetables, or substitute pancetta or guanciale for sausage.
Nutrition
Calories: 742 kcal | Carbohydrates: 79 g | Protein: 23 g | Fat: 37 g | Saturated Fat: 16 g
Nutrition information is an approximation.