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.
What Is the Meaning of Boscaiola?
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.
What Is Pasta Alla Boscaiola Made Of?
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.
