Italian Boscaiola Sauce is a country purple “woodsman” sauce with mushrooms and Italian sausage simmered in tomato passata, brightened with a splash of white wine. Good for Sunday dinner.
Italian Boscaiola Sauce is a hearty, meaty rustic tomato sauce with mushrooms and Italian sausage. A splash of white wine livens the sauces, and because it simmers the flavors meld right into a thick, savory sauce that adheres to strozzapreti or any quick, ridged pasta.
There are various variations of pasta alla boscaiola. That is the one my mother-in-law made, the purple woodsman-style, not the creamy pasta boscaiola made with cream, Parmesan and sometimes peas. I particularly love this conventional model within the fall or winter.
Why You’ll Love This Recipe
- Massive, woodsy taste with easy elements: Mushrooms and Italian sausage simmered in a wealthy tomato sauce is an Italian traditional that has wealthy, hearty taste.
- Weeknight simple, firm worthy: The thick, clingy sauce hugs strozzapreti and tastes prefer it cooked all day however in actuality is prepared in underneath an hour!
Ingredient Notes
- Sliced mushrooms: Basic boscaiola makes use of foraged mushrooms, however use what you will have. Recent cremini or child bella are simple and flavorful. Dried shiitake or porcini work too, rehydrate first and pressure the soaking liquid to take away grit.
- Italian sausage: Gentle or sizzling, casings eliminated. Pork sausage provides essentially the most conventional, savory base for the sauce.
- Tomato passata: Clean, strained tomatoes create a silky purple sauce. Crushed tomatoes will work in a pinch.
- Dry white wine: A splash lifts and brightens the tomatoes. Simmer briefly so the alcohol cooks off. You can even use broth if most popular.
- Olive oil: For sautéing the sausage and mushrooms.
- Garlic: Provides fragrant depth to the sauce.
- Recent parsley: Provides freshness on the finish with out overpowering the sauce.
- Salt and black pepper: Season to style because the sauce reduces.
- Crimson pepper flakes (non-obligatory): A mild warmth that enhances the sausage.
- Parmigiano Reggiano, for serving: A salty, nutty end that ties all the things collectively. Freshly grated from a block will add the most effective taste.
The That means of Boscaiola
Boscaiola (actually “woodsman” or “woodcutter”) is a country Italian pasta sauce constructed on mushrooms that have been foraged from the woods and cooked with Italian sausage (or pancetta).
On this purple model, the mushrooms and sausage are sautéed, deglazed with a splash of white wine, then simmered with clean tomato puree for a hearty, savory sauce that adheres superbly to quick pasta.
You’ll additionally see creamy white variations made with sausage, mushrooms and peas however this pasta alla boscaiola recipe retains it easy and tomato-based with a deep, woodsy taste.
The best way to Make Italian Boscaiola Sauce
Heat the olive oil in a big pan, then add the garlic and sizzling pepper flakes. Stir within the sliced mushrooms, the sausage (casings eliminated), and a pinch of salt. Cook dinner over medium warmth, breaking the sausage into small items, till flippantly browned.
Flip the warmth up and pour within the white wine (or broth). Let it bubble, simply till many of the liquid cooks off. Add the tomato passata and parsley. Cook dinner on medium-high, then style and regulate the salt.
Toss within the cooked pasta with a few of the reserved pasta water and stir continuously for a few minute so the sauce coats each piece. Serve immediately with loads of freshly grated Parmigiano.
recipe ideas
- Brown for taste: Let the sausage and mushrooms get flippantly golden earlier than including liquid, this builds the sauce’s savory base.
- Simmer to pay attention: Give the passata a great 10-minute simmer so the sauce thickens and the flavors meld. Style for salt.
- Alter the warmth: Scorching pepper flakes are non-obligatory, begin small, then add extra to style.
- Use reserved pasta water when tossing: Add ¼–½ cup starchy pasta water so the sauce emulsifies and clings.
- Pasta: Strozzapreti is gorgeous right here. Quick, ridged shapes like rigatoni or penne additionally cling to the sauce properly.
Substitutions and Variations
- Swap the meat: Use pancetta or bacon as a substitute of Italian sausage for a smokier Pasta alla Boscaiola. Each are broadly used within the purple sauce variations of this dish.
- Increase mushroom depth: Combine in a small handful of dried porcini along with your contemporary mushrooms and stir in a splash of the strained soaking liquid to accentuate umami taste.
- Tomato base choices: Passata provides a silky, restaurant-style texture, however crushed or peeled tomatoes work too, regulate simmer time to thicken.
- Herb profile: Add a pinch of rosemary or sage for a woodsy be aware that enhances mushrooms.
Hearty, creamy, and bursting with wealthy mushroom taste, this Boscaiola Sauce is a real Italian favourite — for those who attempt it, let me know the way it turned out! Buon Appetito!
- 2 tablespoons olive oil
- 2-3 dashes sizzling pepper flakes (non-obligatory)
- 1 clove garlic (minced)
- 2-2½ cups sliced mushrooms
- 7 ounces Italian sausage (casing eliminated) (2-3 sausages)
- 1-2 pinches salt
- ¼ cup white wine (or broth)
- ½ cup tomato passata
- ¼ cup water
- 1 tablespoon contemporary parsley finely chopped
EXTRAS
- 3-4 tablespoons freshly grated parmigiano
- 4 cups cooked pasta (2 – 2½ cups dry)
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In a big pan add the olive oil, garlic, sizzling pepper flakes, mushrooms, sausage, salt, mushrooms and sausage damaged in items cook dinner on medium warmth till flippantly browned.
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Elevate the warmth and add the wine or broth and cook dinner 2 minutes or till evaporated. Add the tomato passata, water and parsley, cook dinner for 10 minutes on medium excessive, style for salt. Add the pasta and ¼-½ cup of pasta water and warmth via tossing regularly for 1 minute. Serve with freshly grated parmigiano. Get pleasure from!
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Whereas the sauce is cooking cook dinner the pasta al dente in boiling salted water.
The best way to retailer the leftover Boscaiola sauce?
Cool to room temperature then refrigerate in an hermetic container for as much as 4 days. Reheat gently on the stovetop over low warmth and skinny with a couple of spoonfuls of water or pasta water.
Or freeze the sauce with out pasta for as much as 2 months. Thaw within the fridge in a single day, then heat gently and loosen with a bit of water or pasta water.
Energy: 632kcal | Carbohydrates: 57g | Protein: 24g | Fats: 33g | Saturated Fats: 10g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 17g | Ldl cholesterol: 54mg | Sodium: 724mg | Potassium: 717mg | Fiber: 5g | Sugar: 5g | Vitamin A: 562IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 4mg | Phosphorus: 313mg
Recipe FAQs
Cool to room temperature then refrigerate in an hermetic container for as much as 4 days. Reheat gently on the stovetop over low warmth and skinny with a couple of spoonfuls of water or pasta water.
Sure, freeze the sauce with out pasta for as much as 2 months. Thaw within the fridge in a single day, then heat gently and loosen with a bit of water or pasta water.
Low-sodium rooster or vegetable broth works properly. Let it bubble briefly to raise the browned bits earlier than including the tomatoes.
Strozzapreti is right. Quick, ridged shapes like rigatoni or penne additionally cling superbly to this chunky sauce.
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