Italian Boscaiola Sauce

Anderson Jorge

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Prep Time 10

Cook Time 23

Total Time 33

Servings: 4 people

Course: Main Course

Cuisine: American, Italian

Calories: 330

2 tablespoons extra-virgin olive oil
1 clove garlic minced
Pinch of red pepper flakes optional, for mild heat
2 to 2½ cups sliced mushrooms fresh cremini / button / mixed mushrooms
~300–400 g Italian sausage casings removed, broken into small pieces
¼ cup dry white wine or broth, if preferred
½ cup tomato passata or smooth tomato purée
2 –3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Short pasta e.g. penne, rigatoni, strozzapreti, cooked according to packet instructions
Freshly grated Parmesan cheese for serving

Heat olive oil in a large pan over medium heat. Add minced garlic (and red pepper flakes if using), sauté briefly until fragrant — about 30 seconds.
Add the sliced mushrooms and a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until mushrooms begin to soften and release moisture.
Add the sausage, breaking it into small pieces with a spoon. Cook until the sausage browns and the mushrooms start to get a bit of color — about 5–7 minutes.
Increase heat slightly and pour in the white wine (or broth). Let it bubble and reduce until most of the liquid evaporates.
Stir in the tomato passata and chopped parsley. Reduce heat to medium-low and simmer for about 10 minutes to let the flavors meld and the sauce thicken.
Taste and adjust seasoning with salt and pepper as needed.
Toss the cooked pasta with the sauce, using a splash of reserved pasta cooking water if needed so the sauce clings well to the pasta.
Serve immediately topped with freshly grated Parmesan cheese.