📝 About This Recipe
Transport your kitchen to the heart of Tuscany with Penne alla Boscaiola, a traditional 'woodman-style' pasta that celebrates the earthy bounty of the forest. This comforting dish marries the deep, umami flavors of sautéed mushrooms and savory Italian sausage with a luscious tomato-cream sauce that clings perfectly to every ridge of the penne. It is a masterclass in Italian comfort food, offering a rich, velvety texture and a rustic soul that warms you from the inside out.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate (high-quality bronze-cut pasta is preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Rustic Base
- 2 tablespoons Extra Virgin Olive Oil
- 8 ounces Italian Pork Sausage (casings removed and crumbled)
- 2 ounces Pancetta (small diced)
- 10 ounces Cremini Mushrooms (cleaned and sliced)
- 0.5 ounce Dried Porcini Mushrooms (rehydrated in warm water and chopped)
- 1 small Yellow Onion (finely minced)
- 2 pieces Garlic Cloves (thinly sliced)
The Sauce and Aromatics
- 1 cup Tomato Purée (Passata) (smooth Italian style)
- 1/2 cup Heavy Cream (at room temperature)
- 1/2 cup Frozen Peas (adds a pop of sweetness and color)
- 1/3 cup Dry White Wine (such as Pinot Grigio)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 pinch Red Pepper Flakes (optional for subtle heat)
👨🍳 Instructions
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1
Begin by soaking the dried porcini mushrooms in a small bowl with 1/2 cup of warm water for 15 minutes. Once softened, remove them (reserve the liquid), chop finely, and set aside.
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2
Bring a large pot of water to a rolling boil. Add the kosher salt; it should taste seasoned like the sea.
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3
In a large, deep skillet or sauté pan, heat the olive oil over medium-high heat. Add the crumbled sausage and diced pancetta, cooking until the fats render and the meats are golden brown and slightly crispy, about 6-8 minutes.
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4
Add the sliced cremini mushrooms to the skillet. Cook undisturbed for 3 minutes to develop a deep brown sear, then stir and cook for another 3 minutes until softened.
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5
Stir in the minced onion and sliced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant, being careful not to burn the garlic.
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6
Deglaze the pan with the white wine, scraping up all the delicious browned bits (fond) from the bottom. Let the wine reduce by half.
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7
Stir in the chopped porcini mushrooms, the tomato passata, and two tablespoons of the reserved porcini soaking liquid (strained through a coffee filter to remove grit).
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8
Reduce the heat to low and let the sauce simmer gently for 10 minutes to allow the flavors to meld.
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9
While the sauce simmers, drop the penne into the boiling water. Cook for 1-2 minutes less than the package directions to ensure it remains perfectly 'al dente'.
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10
Stir the heavy cream and the frozen peas into the sauce. Simmer for another 2 minutes until the sauce is a beautiful blush color and slightly thickened.
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11
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. Drain the penne and add it directly into the skillet with the sauce.
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12
Toss the pasta vigorously with the sauce over medium heat. Add a splash of the reserved pasta water if needed to loosen the sauce so it coats every tube of penne.
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13
Remove from heat. Stir in the freshly grated Parmigiano-Reggiano and half of the chopped parsley until the cheese is melted and the sauce is glossy.
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14
Taste and adjust seasoning with salt and black pepper as needed. Garnish with the remaining parsley and serve immediately.
💡 Chef's Tips
Always use Penne Rigate (ridged) rather than smooth penne; the ridges are essential for catching and holding the thick boscaiola sauce. Don't discard the porcini soaking liquid! It contains concentrated mushroom flavor—just be sure to strain it to remove any sandy sediment. If the sauce looks too thick after adding the cream, use the starchy pasta water to emulsify and create a silkier texture. For an even deeper flavor, you can substitute the cremini mushrooms with wild varieties like Chanterelles or Oyster mushrooms if they are in season. Be cautious with salt in the sauce, as the pancetta, sausage, and parmesan already provide a significant amount of salinity.
🍽️ Serving Suggestions
Pair this rich pasta with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Asti to cut through the cream. Serve alongside a crisp arugula salad with a simple lemon vinaigrette to provide a refreshing contrast to the earthy mushrooms. A side of warm, crusty focaccia is perfect for mopping up any leftover sauce on the plate. For a final touch of luxury, drizzle a few drops of truffle oil over each bowl just before serving.