Tagliatelle alla boscaiola

Tagliatelle alla boscaiola is a classic Italian dish, featuring that delicious combination of pasta, mushrooms, and sausage perfectly bound with a creamy tomato sauce. Here is the recipe to prepare this flavorful dish.

Ingredients

• 320 g of tagliatelle
• 300 g of mushrooms (porcini or champignons, depending on availability)
• 150 g of sausage
• 200 ml of cooking cream
• 1/2 glass of white wine
• 400 g of crushed tomatoes
• 1 clove of garlic
• Parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Grated parmesan (if desired)

Preparation

1. Clean the mushrooms with a damp cloth and cut them into slices or pieces, depending on size.
2. In a large skillet, fry the whole clove of garlic with a drizzle of extra virgin olive oil. If you prefer, you can remove the garlic once golden.
3. Add the crumbled sausage and let it brown until golden.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add the mushrooms, stir and let them cook for a few minutes so they take on flavor.
6. Pour in the crushed tomatoes, adjust with salt and pepper, and cook on low heat for about 20 minutes, stirring occasionally. If the sauce dries out too much, you can add a bit of water.
7. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until al dente.
8. A couple of minutes before the sauce is finished, incorporate the cream and allow it to blend well with the other ingredients.
9. Drain the al dente pasta and transfer it to the skillet with the sauce, stirring gently so that the pasta is well flavored.
10. Sprinkle with fresh chopped parsley (and parmesan if liked) before serving.

Tagliatelle alla boscaiola can be personalized by adding ingredients like peas or other vegetables of your choice. Additionally, you can use milk instead of cream for a lighter version. Enjoy your meal!