Penne alla Boscaiola

Penne alla Boscaiola is a dish from Italian cuisine, characterized by the use of mushrooms and sausage in a creamy sauce. Here’s the step-by-step recipe.

Ingredients

• 320 g of penne rigate
• 300 g of mushrooms (porcini or champignons)
• 150 g of sausage (preferably fresh)
• 1 clove of garlic
• 100 ml of cooking cream
• 100 ml of white wine
• grated Parmesan cheese to taste
• Extra virgin olive oil
• Chopped parsley to taste
• Salt and pepper to taste

Preparation

1. Clean the mushrooms with a damp cloth and slice or chop them, depending on your preferences.
2. Remove the casing from the sausage and crumble it.
3. In a large pan, start heating a drizzle of oil with the garlic clove. Once the garlic is golden, remove it and add the crumbled sausage.
4. Let the sausage sauté for a few minutes until it becomes slightly crispy.
5. Add the mushrooms to the pan with the sausage and cook until they have softened and released their water.
6. Deglaze with white wine and allow the alcohol to evaporate over high heat.
7. Lower the heat and add the cooking cream, mixing well to blend the ingredients. Season with salt and pepper to taste.
8. Meanwhile, cook the penne in plenty of salted water following the package instructions to achieve al dente texture.
9. Drain the pasta and pour it into the pan with the boscaiola sauce. Stir well so that the penne becomes seasoned with the sauce.
10. Sprinkle with chopped parsley and plenty of grated Parmesan cheese before serving.

It is recommended to serve the penne alla boscaiola hot, in order to fully appreciate the aromas and flavors of the dish.

Curiosity

The term “boscaiola” refers to the woods and their environment, precisely for the presence of mushrooms which are among the most exquisite fruits of the undergrowth. The dish varies according to the different regions of Italy, and someone might add peas or other types of meat to enrich the recipe even further.