Italian pasta with porcini mushrooms – Pasta alla boscaiola which means lumberjack style.
This autumn will be fascinating and delicious with a great classic of Italian cuisine: pasta (usually penne) topped with a sauce made from fresh wild mushrooms. The scent of the forest in a bowl, with aromatic tomatoes. A blend of forest flavors that makes pasta alla boscaiola a delicious, slightly rustic meal!
For each traditional recipe there are numerous variations: there are those who prepare the lumberjack with cream in white, those who mix the cream with the sauce (like us), those who add peas. In this case I followed the original recipe for Pasta alla Boscaiola Rossa, a recipe made with a tomato sauce, mushrooms and sausage or ham. I only left out the meaty component here, because the main thing here is the wonderful taste of the fresh porcini mushrooms.
For the preparation of the Italian pasta, many, including us, prefer porcini mushrooms. Porcini mushrooms are tastier and add a lot of aroma to the dish. However, if you’re having trouble finding any, you can substitute button mushrooms, chanterelles, or a mix of fresh whole mixed wild mushrooms! It is important that the mushrooms are fresh and plump!
Easy and super quick, Boscaiola Sauce takes just 15 minutes! Once you’ve sautéed the onion with your chosen mushrooms, just let the flavors of the slow-cooking tomatoes mix! The addition of cream results in a very creamy sauce, in which you can stir in the noodles that have been cooked al dente.
You can also add a tablespoon of cheese if you like!
Perfect for savers at dinner, as a Sunday lunch or even a dinner with friends, despite the short preparation time, this Italian pasta with porcini mushrooms (pasta alla boscaiola) will always be a guarantee of good taste and you will cut a fine figure as a host! 😉
Preparing and storing pasta alla boscaiola
When you’ve cooked the pasta al dente, it’s still perfect the next day! You can also prepare the mushroomy lumberjack sauce ahead of time. You can keep this dish in the fridge for about 5 days or freeze it for about 2 months and only have to cook the noodles for the sauce.
if you like our pasta alla boscaiola, you might also be interested in these recipes:
- oriental pasta with halloumi and fried aubergines
- Fruity summer salad with mango and avocado
- Tortellonie with truffle filling on burrata cream
- Fall salad with quinoa and seasonal vegetables
- Zoodles with fresh chanterelles
- more pasta recipes
Italian pasta with porcini mushrooms – Pasta alla boscaiola
- 320 G Pasta without egg Penne, strozzapreti, fusilli…
- 400 G porcini mushrooms or other wild mushrooms
- 400 G canned tomatoes*
- 1 Onion
- 50 ml cream
- 2-3 tbsp. native olive oil*
- 1 small bunch parsley
- kosher salt*
- Black pepper* from the mill
- First, clean the mushrooms by removing soil and “forest”. Then wipe the caps clean with a slightly damp cloth (or a special mushroom brush). Cut the mushrooms into slices about half a centimeter thick.
- Boil water for the pasta and salt.
- Peel onion and dice small.
- Heat olive oil in a pan and sauté the onions in it until translucent.
- Now add the porcini mushrooms to the onions in the pan. Let it sauté for about 5 minutes, stirring occasionally.
- Now add the canned tomatoes and cook over low heat for about 5-10 minutes. If it’s a bit reduced and you like the consistency.
- Meanwhile, cook the pasta al dente. (about 1 minute shorter than stated on the pack)
- Finally, stir the cream into the sauce over low heat and taste the sauce.
- Rinse the parsley, shake dry and chop.
- Add the pasta directly to the sauce and season with chopped parsley. Stir and the Penne alla Boscaiola is ready to serve.