Pasta alla Boscaiola Quick and easy recipe

The Pasta Alla Boscaiola is greedy autumnal first course a classic of Italian cuisine: the pasta is seasoned with a mushroom-based sauce, protagonists of the dish, to which tomato and sausage are added. Flavors of the forest that make the Pasta Alla Boscaiola an amazing autumn first course !!!

Ingredients for 2 people

• 160 gr of egg fettuccine (or rigatoni / pennette)
• 250 gr of Champignon mushrooms (or porcini, or mixed)
• 200 gr of tomato pulp
• 1 sausage
• 1 clove of ease
• 1/2 shallot
• salt
• extra virgin olive oil
• parsley

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How to make pasta alla boscaiola

We clean the mushrooms with a damp damp cloth to remove the earth present (the mushrooms should never be washed with water) for stains or excessive dirt you can peel the part with a small knife

cut the mushrooms into slices and put in a pan with 2 tablespoons of oil and 1 clove of garlic, sauté the mushrooms over high heat for 5-6 minutes, when cooked

add the salt and the chopped parsley. We put the mushrooms aside.

In a pan, put a drizzle of oil, half a thinly cut shallot, and add 1 sausage without the casing, chop the sausage and brown for 2 minutes.

at this point add the tomato pulp and let it cook for 7-8 minutes.

We cook the pasta in boiling salted water, drain it al dente and pour it into the pan with the sauce,

a handful of parsley and pepper if you like. We mix and serve.

WINE PAIRING: This dish requires a delicate, fresh wine with good acidity. A German Riesling with a few years behind it is perfect. Or a Ligurian Riviera di Ponente Pigato.

for combinations www.bodegasdevino.org