There’s something magical about a bowl of pasta. It’s comforting, filling, and steeped in tradition. Pasta alla Boscaiola takes these qualities to the next level with its rich, earthy flavors and hearty ingredients. Whether you’re a seasoned home cook or someone looking to impress your dinner guests, this recipe is your gateway to mastering one of Italy’s most beloved dishes.
This recipe combines the smoky aroma of bacon, the boldness of Italian sausage, and the umami punch of mushrooms, all brought together in a luscious tomato and cream-based sauce. Once you make it, you’ll understand why this dish has become a staple for pasta lovers around the globe.
What is Pasta alla Boscaiola?
“Boscaiola” translates to “woodcutter’s style,” reflecting its origins in rustic, forested regions of Italy. The dish traditionally features mushrooms, often foraged from nearby woods, paired with creamy or tomato-based sauces. Over the years, variations have emerged, incorporating ingredients like sausage and bacon for added depth.
Ingredients You’ll Need
Here’s a detailed list of what you’ll need to make this delectable dish.
Ingredient | Amount | Notes |
Dried shiitake or porcini mushrooms | 1 ounce | Use shiitake for a milder flavor or porcini for earthiness. |
Dry white wine | ¾ cup | Adds acidity and depth to the sauce. |
Boiling water | ¼ cup | Used for rehydrating the mushrooms. |
Yellow onion | 1 medium (about 2 cups) | Adds a sweet, savory base to the dish. |
Garlic | 3 cloves, minced | Enhances the overall aroma and flavor. |
Fresh rosemary | 2 sprigs | Provides a subtle piney fragrance. |
Cremini or baby bella mushrooms | 1 pound | Adds a rich, earthy flavor. |
Parmesan cheese | 1½ ounces (½ cup grated) | Freshly grated is best for texture and flavor. |
Fresh parsley | ¼ bunch, chopped | For garnish and a burst of freshness. |
Thick-cut bacon | 3 slices | Brings smokiness to the dish. |
Hot Italian sausage | 1 pound | Adds spice and a meaty component. |
Olive oil | 1 tablespoon | For sautéing. |
Kosher salt | ½ teaspoon | To enhance and balance the flavors. |
Crushed tomatoes | 1 (28-ounce) can | Forms the base of the sauce. |
Dried rigatoni pasta | 1 pound | Rigatoni holds the sauce beautifully. |
Heavy cream | ½ cup | Adds richness to the sauce. |
Black pepper | ¼ teaspoon | For seasoning. |
Step-by-Step Guide to Making Pasta alla Boscaiola
Step 1: Rehydrate the Dried Mushrooms
- Trim the stems off the dried mushrooms (skip this step if using porcini).
- Combine the mushrooms with the white wine and boiling water in a medium bowl.
- Let them soak for 25-30 minutes until pliable. Reserve the soaking liquid.
Step 2: Prep the Ingredients
While the mushrooms soak, prepare the following:
- Finely chop the yellow onion.
- Mince the garlic cloves.
- Chop the rosemary leaves finely.
- Thinly slice the fresh cremini or baby bella mushrooms.
- Grate the Parmesan cheese and chop the parsley.
- Cut the bacon into ½-inch pieces and remove the sausage casings if necessary.
Step 3: Cook the Meats
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the bacon and sausage. Break the sausage into small pieces with a wooden spoon.
- Cook until the bacon is crisp and the sausage is browned, about 10 minutes.
- Remove with a slotted spoon and set aside.
Step 4: Sauté the Mushrooms
- Reduce the heat to medium.
- Add the fresh mushrooms and kosher salt. Cook for about 7 minutes, or until their moisture evaporates.
Step 5: Build the Sauce
- Add the onion, garlic, rosemary, and chopped rehydrated mushrooms to the pan. Cook until fragrant, about 2 minutes.
- Pour in the reserved mushroom soaking liquid, avoiding the sediment, and cook for 1 minute.
- Stir in the crushed tomatoes and bring to a simmer. Cook for 8-10 minutes until the sauce thickens slightly.
Step 6: Cook the Pasta
- Bring a large pot of heavily salted water to a boil.
- Cook the rigatoni for 1 minute less than the package instructions for al dente. Reserve 1 cup of pasta water, then drain.
Step 7: Combine Everything
- Add the pasta, cooked sausage and bacon, grated Parmesan, heavy cream, and black pepper to the sauce.
- Toss until fully combined. Add reserved pasta water, ¼ cup at a time, if the sauce is too thick.
Step 8: Serve and Garnish
- Transfer the pasta to a serving dish.
- Garnish with chopped parsley and additional Parmesan cheese.
Pro Tips for Perfect Pasta alla Boscaiola
- Use High-Quality Ingredients: Opt for fresh Parmesan, high-quality sausage, and good wine for the best results.
- Don’t Overcook the Pasta: It should be slightly firm to avoid becoming mushy when mixed with the sauce.
- Layer the Flavors: Take your time sautéing each ingredient to build depth in the sauce.
- Control the Cream: Adjust the amount of cream to balance the tomato base and achieve your desired richness.
Serving Suggestions
- With a Side Salad: A light arugula or mixed greens salad balances the richness of the pasta.
- Bread Pairing: Serve with crusty bread or garlic knots to soak up the extra sauce.
- Wine Pairing: A glass of Chianti or Sangiovese complements the dish beautifully.
Storing and Reheating
Storing:
- Place leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat gently in a skillet over low heat, adding a splash of cream or reserved pasta water to loosen the sauce.
FAQs About Pasta alla Boscaiola
1. Can I make this dish vegetarian?
Yes! Skip the bacon and sausage, and use vegetable broth instead of mushroom soaking liquid.
2. What’s the best pasta shape for this dish?
Rigatoni is ideal because it holds the sauce well, but penne or fettuccine work too.
3. Can I use fresh mushrooms instead of dried?
Dried mushrooms are recommended for their intense flavor, but fresh ones can work in a pinch.
4. Is there a substitute for white wine?
You can use chicken broth or vegetable broth if you prefer not to use wine.
5. How can I make it less spicy?
Use mild Italian sausage or omit it altogether for a milder version.
6. Can I freeze Pasta alla Boscaiola?
Yes, freeze the sauce separately for up to 2 months. Cook fresh pasta when ready to serve.
Time to Savor Every Bite
Now that you have everything you need, it’s time to roll up your sleeves and create a dish that’s sure to impress. Pasta alla Boscaiola isn’t just a meal; it’s a celebration of flavors, textures, and culinary tradition. Gather your ingredients, follow these steps, and prepare to serve up a plate of magic.
PrintPasta Alla Boscaiola
- Total Time: 50 minutes
- Yield: Serves 6
Description
Pasta alla Boscaiola is a rich, hearty Italian dish that blends creamy tomato sauce, earthy mushrooms, smoky bacon, and flavorful Italian sausage. This rustic recipe is perfect for cozy dinners and special occasions, bringing the essence of the forest to your table.
Ingredients
- 1 ounce dried shiitake or porcini mushrooms (rehydrated, stems trimmed)
- ¾ cup dry white wine
- ¼ cup boiling water (for soaking mushrooms)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary, finely chopped
- 1 pound cremini or baby bella mushrooms, thinly sliced
- 1½ ounces Parmesan cheese, freshly grated (about ½ cup)
- ¼ bunch fresh parsley, chopped (for garnish)
- 3 slices thick-cut bacon, cut into ½-inch pieces
- 1 pound hot Italian sausage, casings removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 (28-ounce) can crushed tomatoes
- 1 pound dried rigatoni pasta
- ½ cup heavy cream
- ¼ teaspoon black pepper
Instructions
- Rehydrate the Mushrooms:
- Combine dried mushrooms with white wine and boiling water in a medium bowl. Soak for 25-30 minutes until soft. Reserve the soaking liquid.
- Prep Ingredients:
- Finely chop onion, garlic, and rosemary.
- Thinly slice cremini mushrooms.
- Grate Parmesan cheese and chop parsley.
- Cut bacon into ½-inch pieces and remove sausage casings.
- Cook Bacon and Sausage:
- Heat olive oil in a large Dutch oven over medium-high heat. Cook bacon and sausage, breaking the sausage into small pieces. Cook until bacon is crisp and sausage is browned, about 10 minutes. Remove and set aside.
- Sauté Mushrooms:
- Reduce heat to medium. Add cremini mushrooms and kosher salt. Cook for 7 minutes or until their moisture evaporates.
- Build the Sauce:
- Add onion, garlic, rosemary, and rehydrated mushrooms to the pan. Cook for 2 minutes.
- Pour in reserved mushroom soaking liquid, avoiding sediment. Cook for 1 minute.
- Stir in crushed tomatoes and simmer for 8-10 minutes until slightly thickened.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
- Combine and Serve:
- Add cooked pasta, bacon, sausage, Parmesan, heavy cream, and black pepper to the sauce. Toss to combine. Add reserved pasta water, 1/4 cup at a time, if needed.
- Serve in bowls, garnished with parsley and extra Parmesan.
Notes
- Use high-quality ingredients like fresh Parmesan and good wine for the best flavor.
- Don’t overcook pasta; aim for al dente.
- Adjust cream for desired richness or balance with tomato sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian