Ingredients
For the Sauce and Pasta
- 1½ tablespoons olive oil
- 1 – 2 cloves garlic, minced
- 2 cups chopped mushrooms
- 3 Italian sausages, casing removed and cut into pieces
- ¼ cup chopped fresh parsley, plus extra for garnish
- 1-2 pinches salt, or to taste
- 1-2 dashes hot pepper flakes or freshly ground pepper, to taste
- ½ cup whole cream
- 3 cups cooked pasta (about 2 cups dry)
- 2-3 tablespoons freshly grated Parmesan cheese, plus extra for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Sauté Aromatics and Mushrooms: While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped mushrooms, cooking for 5-7 minutes until the mushrooms are tender and fragrant.
- Add Sausage and Seasonings: Add the chopped Italian sausage, fresh parsley, and hot pepper flakes or pepper to the pan. Stir well and cook until the sausage is fully cooked and tender. Taste and adjust salt as needed.
- Create the Cream Sauce: Pour in the whole cream and continue cooking the mixture, stirring occasionally, until the sauce slightly thickens.
- Combine Pasta and Sauce: Add the drained pasta to the pan with the sauce. Toss and cook for 1-2 minutes to allow the pasta to absorb the flavors.
- Serve: Plate the creamy pasta boscaiola immediately. Garnish with extra chopped parsley and freshly grated Parmesan cheese. Enjoy hot!
Notes
- Store leftover pasta boscaiola in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce as needed.
- Not recommended for freezing, as the cream sauce can separate and alter the texture once thawed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
