Pasta alla Boscaiola Recipe: A Creamy Italian Sausage Pasta Delight

If you’re a fan of Italian cuisine and are in the mood for a comforting and creamy pasta dish, look no further than Pasta alla Boscaiola. This hearty Italian classic, also known as “woodman’s pasta,” combines the richness of a creamy sauce with the savory goodness of Italian sausage and mushrooms. In this article, we’ll guide you through the steps to create this mouthwatering dish that will transport your taste buds straight to Italy.

Ingredients You’ll Need

Gathering the Essentials

Before diving into the cooking process, make sure you have the following ingredients at hand:

For the Pasta:

• 12 ounces of your favorite pasta (penne, fettuccine, or rigatoni work well)
• Salt for pasta water

For the Sauce:

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage, casings removed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/4 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Cooking Instructions

Let’s Get Cooking!

Now that you have all your ingredients ready, it’s time to start cooking Pasta alla Boscaiola.

Step 1: Cook the Pasta

• In a large pot of boiling, salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 2: Sauté the Sausage

• In a large skillet or pan, heat the olive oil over medium-high heat.
• Add the sweet Italian sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes.
• Remove the cooked sausage from the skillet, leaving any drippings in the pan.

Step 3: Prepare the Sauce

• In the same skillet with the sausage drippings, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
• Add the sliced mushrooms to the skillet and cook until they are browned and tender, approximately 5 minutes.
• Pour in the white wine (if using) and let it simmer for a minute or two, allowing the alcohol to cook off.
• Return the cooked sausage to the skillet and stir to combine with the mushrooms and onions.

Step 4: Create the Creamy Sauce

• Pour in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes.
• Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens, about 2-3 minutes more.
• Season the sauce with salt and black pepper to taste.

Step 5: Combine Pasta and Sauce

• Add the cooked pasta to the skillet with the creamy sauce. Toss everything together until the pasta is well-coated in the sauce.

Step 6: Serve and Garnish

• Dish out the Pasta alla Boscaiola onto serving plates.
• Garnish with fresh chopped parsley and extra grated Parmesan cheese.

Pro Tips for a Perfect Dish

Elevate the Experience

• Feel free to use hot Italian sausage if you prefer a spicier kick.
• For a lighter version, you can substitute half-and-half or milk for the heavy cream.
• Experiment with different types of mushrooms for unique flavor profiles.
• Serve your Pasta alla Boscaiola with a side of garlic bread or a simple green salad for a complete meal.

Conclusion

Pasta alla Boscaiola is a delightful Italian pasta dish that combines the earthy flavors of mushrooms and the richness of Italian sausage in a creamy sauce. It’s the kind of comfort food that warms your heart and soul, making it a perfect choice for any occasion.

So, gather your ingredients, follow our step-by-step instructions, and treat yourself to a taste of Italy with this creamy and indulgent Pasta alla Boscaiola.

Source: skinnyspatula.com

Yield: 4

Loaded Hash Brown Breakfast Nachos Recipe

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Loaded Hash Brown Breakfast Nachos are the perfect fusion of classic breakfast elements and the beloved nacho format. Imagine crispy hash browns topped with bacon, cheese, and all your favorite breakfast fixings. These nachos are perfect for a weekend brunch or a hearty breakfast to start your day.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• Hashbrown Waffles
• 1 lb (454g) shredded potatoes, rinsed and drained of excess water
• 2 tablespoons vegetable oil
• 1 clove garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs
• Scrambled Eggs
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 6 eggs, beaten
• 1 teaspoon salt
• Breakfast Nachos
• 5 slices bacon, cooked and crumbled
• 1 cup (113g) shredded cheese
• 1 small jalapeno, diced
• 1 small tomato, diced
• 1 teaspoon garlic, minced
• salt and pepper, to taste
• 1 tablespoon sour cream
• 1 tablespoon hot sauce

Instructions

Hashbrowns

• In a medium bowl mix together potatoes, oil, garlic, salt, pepper, and eggs.
• Heat waffle iron and spread half of the potatoes on the iron, evenly mounded. Close iron, pressing to close completely. Cook 12-15 minutes or until potatoes are golden brown.
• Set cooked hashbrowns on a plate, cover to keep warm and set aside.

Scrambled Eggs

• In a medium pan, heat oil over medium heat. Add diced onions and cook until translucent (about 5 minutes).
• Add lightly beaten eggs. As eggs begin to set, gently pull the eggs across the pan with a spatula. Repeat this process occasionally until no visible liquid egg remains. Remove from heat and set aside.

Breakfast Nachos

• Quarter hashbrown waffles and place half of them on a platter. Top with half of the eggs, bacon, cheese, jalapeno, and tomato. Repeat with the remaining hashbrowns, eggs, bacon, cheese, jalapeno, and tomato. Top with a drizzle of sour cream and hot sauce.