Best Maccheroncini Alla Boscaiuola Recipes

PASTA ALLA BOSCAIOLA

Pasta alla Boscaiola image

Pasta alla Boscaiola - a super easy pasta recipe made with a rich and creamy sausage and mushroom sauce. It's quick, comforting, and super delicious!

Provided by Emily Kemp

Time 30m

Number Of Ingredients 9

Ingredients

4 cups penne pasta ((400g))
1 shallot (, finely chopped)
3 cups crimini mushrooms (chestnut UK) (, sliced (180g))
2 Italian sausages
¾ cup heavy cream ((150ml))
½ Parmigiano Reggiano (finely grated (25g))
1 small bunch fresh parsley (finely chopped)
1-2 tbsp olive oil
Salt and pepper (for seasoning)

Steps:

Bring a large pot of water to a boil and salt it generously. Cook the pasta according to packet instructions until al dente.
Meanwhile, heat the olive oil in a large skillet, once hot add the finely chopped shallot and saute for 1-2 minutes until softened.
Add the sliced mushrooms and fry until softened (3-4 minutes). Next, add the Italian sausages removed from their casing and cook until browned.
Add the cream, Parmigiano Reggiano and a good pinch of salt and pepper. Stir then simmer gently for a few minutes until thickened slightly.
Add the cooked pasta with a splash of reserved pasta water to loosen the sauce if needed. Add the parsley, toss to combine then serve with more pepper and parmesan.

Nutrition Facts : Calories 742 kcal, Carbohydrate 79 g, Protein 23 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 94 mg, Sodium 436 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

MACCHERONCINI ALLA BOSCAIUOLA

Maccheroncini Alla Boscaiuola image

Okay, here's the story. I've been holding off on posting this recipe, namely because unless I go out in the woods and pick my own mushrooms, this would be an extremely expensive dish. (Doesn't look like I'll be having any time in the near future to go mushroom harvesting, what with my conflicting coffee dates and hair salon appointments...) I dedicate this recipe to you mushroom foragers out there in Zaarland and Beyond. Note that the white truffle specified in this recipe is referring to the Oregon white truffle described as having the taste of "a strange mix of pineapple, port, rich soil and chocolate." You will have to substitute accordingly using local mushrooms in your area. Recipe comes with a good pedigree-Chef Michael Hart of the Donatello Restaurant in San Fransisco. Ladies and Gentlemen I present to you: Pasta in the Style of the Woodcutter's Wife: (Please turn off all cell phones.)

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1/2-2/3 cup dried porcini mushrooms
2 tablespoons butter
2 cups heavy cream
1 lb maccheroni pasta (or good quality elbow macaroni)
1 fresh white truffle, sliced
1 1/2 cups freshly grated parmesan cheese (the BEST imported ungrated Parmesan you can find!)
salt, to taste
white pepper, to taste

Steps:

In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.
In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.
Stir in the whipping cream and reserved mushroom soaking liquid.
Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.
In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.
Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.
Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!
Yield is estimated.

Nutrition Facts : Calories 1394.7, Fat 83, SaturatedFat 50.5, Cholesterol 281.7, Sodium 886.9, Carbohydrate 120, Fiber 4.9, Sugar 3.3, Protein 42.4