Pasta alla Boscaiola

We may all be familiar with weeknight-friendly Italian pasta staples like penne alla vodka, carbonara, and cacio e pepe. But, have you heard about pasta alla boscaiola? It’s a rich, hearty, meaty, tomato-based pasta that has quickly become a staple in my weekly pasta rotation. It’s got everything: smoky bites of Italian sausage, crispy bacon, earthy mushrooms, a generous amount of cream, and freshly chopped rosemary. Here’s how to make your new weeknight favorite. 

The word “boscaiola” means woodsman or woodcutter in Italian. The dish’s name came from the fact that it’s traditionally made with the most popular foraged food in the Italian woods — mushrooms.

The main ingredients in classic pasta alla boscaiola are smoky meat (either sausage or thick-cut bacon), umami-rich mushrooms, crushed tomatoes, heavy cream, and plenty of Parmesan cheese. What makes it unique and different from other tomato-based dishes is the addition of mushrooms. 

Traditionally, the dried mushroom that’s used in boscaiola is porcini mushrooms. I love porcini mushrooms, but they can be a little pricey. So, my solution for bringing the savory mushroom flavor to the forefront is to use dried shiitake mushrooms. They are so versatile, especially in Asian cooking, and they are packed with earthy, umami flavors at a much lower price. Of course, you can use dried porcini mushrooms in this recipe (especially if you already have them).

Some boscaiola recipes use sausage while others use thick-cut bacon. Instead of choosing just one, I opted to use both! The combination of sausage and bacon creates a beautiful balance of flavors. I recommend using hot Italian sausage, which adds a pleasant heat level, and thick-cut bacon to provide a crunchy bite. 

• Reserve the liquid after hydrating the dried mushrooms. Whether you use porcini or shiitake, the liquid that you use to hydrate the mushrooms has so much flavor. In my recipe, I recommend hydrating the dried mushrooms in wine and hot water to speed up the process. When the dried mushrooms become plump and pliable, squeeze them to extract all the flavor, which is later used in the sauce. 
• Be patient when cooking the mushrooms. What makes boscaiola sauce unique is the mushrooms. So, take your time browning the mushrooms, which brings depth to the sauce.
• Be generous with the starchy pasta water. Once you toss the cooked pasta with the sauce, it might look dry at first. Adding lots of reserved starchy water brings everything together. Just 1/4 cup of starchy water could be enough, but once the cheese is tossed into the pasta, it will absorb and thicken the sauce. I recommend using more than 1/2 cup to make it extra saucy.