When I first tried the Pasta Alla Boscaiola Recipe Creamy Italian Sausage Pasta, I knew I had stumbled upon something special. The creamy, savory sauce paired with the earthy mushrooms and rich Italian sausage was a match made in heaven. It’s one of those recipes that feels both fancy and comforting, without requiring hours in the kitchen.
I love how every bite brings a taste of Italy to my table. Whether it’s for a casual dinner or an elevated treat, this dish is always a hit with friends and family. Here’s everything you need to know to recreate this culinary delight in your own home!
Why You’ll Love This Recipe?
Before we dig into the actual recipe, here are some reasons why Pasta alla Boscaiola deserves a place in your kitchen:
1. Easy to Make
Despite its elegant taste, this dish doesn’t require complicated techniques. Most of the steps are simple, like sautéing sausage or simmering the sauce. It’s perfect for beginners or anyone who wants a no-fuss meal.
2. Rich, Creamy Flavor
The combination of cream, Parmesan, mushrooms, and sausage creates an indulgent, velvety sauce. Every bite is packed with layers of flavor that feel like a hug in a bowl.
3. Versatility in Ingredients
You can use your pasta of choice, experiment with different mushrooms, or adjust the spice level based on your preferences. It’s a dish that suits all tastes.
4. Ideal for Special Occasions or Weeknight Meals
Fancy enough for a dinner party but quick enough for a busy evening, this recipe works for any situation. Its wow factor remains the same, no matter the occasion.
5. Family-Friendly
Kids love the creamy sauce, and adults enjoy the sophisticated flavors. Plus, you can easily tweak the recipe to fit everyone’s tastes.
Cooking Time
Here’s an estimate of how long it takes to make this delicious dish:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 12 ounces pasta (penne, fettuccine, or rigatoni)
- 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
Variations
This recipe is versatile, so feel free to make adjustments based on dietary needs or preferences.
- Dairy-Free Option
Use coconut cream or almond milk instead of heavy cream. Swap Parmesan for nutritional yeast. - Vegetarian Version
Skip the sausage and add more mushrooms or plant-based sausage alternatives to maintain the heartiness. - Gluten-Free Option
Use gluten-free pasta without compromising the taste or texture. - Flavor Add-Ins
Add a pinch of chili flakes for heat or truffle oil for an earthy twist.
Equipment You’ll Need
- Large Pot – For cooking the pasta.
- Large Skillet – To sauté the sausage and make the creamy sauce.
- Wooden Spoon – To stir ingredients evenly.
- Knife and Cutting Board – For chopping onions and mushrooms.
How to Make Pasta alla Boscaiola?
Making this pasta dish is a straightforward process. You’ll love how easily it comes together! 🍝
Step 1. Cook the Pasta
Start by boiling a large pot of salted water. Add your favorite pasta (I love fettuccine for this recipe!) and cook it until al dente. Al dente pasta holds its texture well in the creamy sauce. Once done, drain the pasta and set it aside.
Step 2. Sauté the Sausage
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Remove the casings from the sausages and crumble them into the pan. Use a wooden spoon to break them into smaller pieces as they cook. Stir occasionally until the sausage is fully browned and cooked through, about 5-7 minutes. Remove the cooked sausage and set it aside, leaving the drippings in the pan.
Step 3. Sauté the Veggies
Using the same skillet, add finely chopped onion and minced garlic. Sauté over medium heat until the onion turns translucent, about 2-3 minutes. Add 8 ounces of sliced mushrooms to the skillet and cook until browned and tender, approximately 5 minutes. Toss often to ensure even cooking.
Step 4. Add the Liquids
Pour in 1/4 cup of white wine (if using) and simmer for a minute or two to allow the alcohol to evaporate. Return the sausage to the skillet and stir to combine with the mushrooms and onions.
Step 5. Create the Creamy Sauce
Pour in 1 cup of heavy cream and 1/2 cup of chicken or vegetable broth. Stir the mixture and bring to a gentle simmer. Add 1/2 cup of grated Parmesan cheese, stirring until it melts and the sauce thickens to a creamy consistency. Season with salt and black pepper to taste.
Step 6. Combine and Serve
Add the cooked pasta to the skillet with the sauce. Toss until the pasta is thoroughly coated in the creamy, savory mixture. Dish it out onto serving plates, garnish with fresh parsley and extra Parmesan, and serve immediately for the best flavor. 😋
Tips for Making the Recipe
- Use Fresh Ingredients
Fresh parsley, grated Parmesan, and juicy sausage make a big difference in flavor. - Don’t Overcook the Pasta
Remember, the pasta will continue to cook slightly when tossed in the sauce, so don’t overdo it during boiling. - Taste and Adjust
Before serving, taste the sauce and adjust the seasoning. A pinch of salt or an extra dash of Parmesan can make all the difference.
How to Serve Pasta alla Boscaiola?
Presentation is everything! Serve this creamy pasta in wide bowls for a more rustic Italian feel. Top it with freshly chopped parsley and more Parmesan for a gorgeous finish. Pair the dish with garlic bread or a simple arugula salad for a complete meal.
Nutritional Information
This indulgent dish is filling but balanced. Here’s a quick breakdown for one serving:
- Calories: 650
- Protein: 25g
- Carbohydrates: 55g
- Fat: 32g
Make Ahead and Storage
While this recipe is best enjoyed fresh, you can prepare components ahead of time for convenience.
- Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to bring the sauce back to life. - Freezing
Cream-based sauces don’t always freeze well, as they can separate, but if needed, store the pasta and sauce separately in freezer-safe containers for up to 1 month. Thaw in the fridge before reheating.
Pasta alla Boscaiola is the ultimate comfort food that delivers on flavor, ease, and versatility. Whether you’re whipping up a quick family dinner or impressing guests, this creamy Italian sausage pasta will never disappoint. Try it, and you’ll soon join the ranks of fans who can’t get enough of its rich, comforting taste. Enjoy! 🍽️
See this recipe in motion by watching this:
Pasta Alla Boscaiola Recipe Creamy Italian Sausage Pasta
Ingredients
- 12 ounces pasta penne, fettuccine, or rigatoni
- 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
Instructions
- Start by boiling a large pot of salted water. Add your favorite pasta (I love fettuccine for this recipe!) and cook it until al dente. Al dente pasta holds its texture well in the creamy sauce. Once done, drain the pasta and set it aside.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Remove the casings from the sausages and crumble them into the pan. Use a wooden spoon to break them into smaller pieces as they cook. Stir occasionally until the sausage is fully browned and cooked through, about 5-7 minutes. Remove the cooked sausage and set it aside, leaving the drippings in the pan.
- Using the same skillet, add finely chopped onion and minced garlic. Sauté over medium heat until the onion turns translucent, about 2-3 minutes. Add 8 ounces of sliced mushrooms to the skillet and cook until browned and tender, approximately 5 minutes. Toss often to ensure even cooking.
- Pour in 1/4 cup of white wine (if using) and simmer for a minute or two to allow the alcohol to evaporate. Return the sausage to the skillet and stir to combine with the mushrooms and onions.
- Pour in 1 cup of heavy cream and 1/2 cup of chicken or vegetable broth. Stir the mixture and bring to a gentle simmer. Add 1/2 cup of grated Parmesan cheese, stirring until it melts and the sauce thickens to a creamy consistency. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet with the sauce. Toss until the pasta is thoroughly coated in the creamy, savory mixture. Dish it out onto serving plates, garnish with fresh parsley and extra Parmesan, and serve immediately for the best flavor. 😋
Notes
- Use Fresh Ingredients: Fresh parsley, grated Parmesan, and juicy sausage make a big difference in flavor.
- Don’t Overcook the Pasta: Remember, the pasta will continue to cook slightly when tossed in the sauce, so don’t overdo it during boiling.
- Taste and Adjust: Before serving, taste the sauce and adjust the seasoning. A pinch of salt or an extra dash of Parmesan can make all the difference.
