Boscaiola Recipe

This recipe for delicious Boscaiola pasta is easy to make and satisfying to eat. It is packed with authentic Italian flavours that your friends and family are sure to enjoy. What’s more, you can have the sauce ready in the time it takes to cook the pasta.

Our Fettucine Carbonara Recipe is another tasty family favourite

Boscaiola Recipe

What Do You Need?

This Boscaiola recipe is very simple yet delicious. All you need is a saucepan to boil the pasta and a large frying pan to make the sauce.

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Make sure the frying pan is large enough to hold all of the sauce ingredients and the cooked the pasta.

You will also need a pair of tongs to toss the pasta in the sauce. Some of the ingredients need to be chopped, so you will also need a knife and a chopping board. 

Looking for a filling, yummy weeknight meal? Give our Pumpkin Gnocchi Sauce a try.

Tips And Tricks 

If you want to make sure that your pasta alla Boscaiola is of restaurant quality every time, make sure you follow these tips and tricks. 

  • Fresh herbs – It is always better to use fresh herbs as they bring extra flavour to the dish. Using fresh parsley is authentic and ties together all of the other ingredients. 
  • Don’t rush it – Make sure you let the sauce thicken slowly. If you turn up the heat to try and thicken the sauce faster, then you risk burning the cream and ruining the flavour of the entire dish. Remember that the pasta will reheat as you toss it through the sauce, so don’t rush the process. 
  • Sausage – The sausage is a key ingredient in this meal so try to find authentic Italian sausage that is of a good quality. There are different kinds of Italian sausage with various herbs and spices used to flavour the meat, but a fennel flavoured sausage would work really well with this dish. 
  • Pasta water – Keep a bit of the pasta water aside when you drain the pasta. It is useful for loosening up the sauce without making it too watery, as the starch from the pasta acts as a thickening agent. 

Dinner doesn’t get any easier than our one pot Mediterranean Chicken Bake

How Can You Customise This Recipe? 

This is a classic recipe for pasta alla boscaiola, but there are ways that you can adjust it if you want to make it your own. 

  • Pasta – You can choose to use fresh or dried pasta depending on what you prefer. You can also use different pasta shapes – rigatoni, spaghetti, tagliatelle, farfalle – there are lots of choices. 
  • Shallots – Shallots are smaller and sweeter than other onions, but you can use red or white onion if you prefer. 
  • Sausage – It is authentic to use Italian sausage in this recipe, but it would also work well with a Spanish sausage like chorizo
  • Extra Meat – If you wanted to add extra meat into this recipe you could use bacon lardons, or shredded chicken breast. 
  • Vegetables – Some spinach or baby kale could be added to the sauce to introduce some green vegetables to this dish to make it more balanced and nutritious. 
  • Garnish – If you want to add a garnish to this meal then a sprig of fresh parsley and some more grated parmesan cheese would work really well. 
  • Garlic – If you want the sauce to pack a bit more punch, add some minced garlic cloves to the mushrooms and onions when frying. 

Why not follow this dish with a slice of our fabulous Apple And Rhubarb Cake?

What Can You Serve With This Pasta? 

This pasta dish works on its own as a full meal, but if you want to serve it with some tasty side dishes then here are some ideas. 

  • Broccoli – Tender-stem broccoli drizzled with garlic or chilli oil and sprinkled with parmesan cheese. 
  • Spring Greens – Steamed spring greens tossed in butter with a little salt and pepper. 
  • Garlic Bread – Warm, crust garlic bread oozing with butter and sprinkled with fresh parsley. You could even make it cheesy garlic bread by adding mozzarella that melts and bubbles under the grill. Or, push the boat out with our Ultimate Cob Loaf Dip Recipe.
  • Caprese salad – A simple Caprese salad makes a lovely side dish to any type of pasta. Fresh mozzarella, sliced tomatoes, some baby spinach, and a drizzle of balsamic vinegar is all you need. Alternatively, whip up one of our Roasted Beetroot Salad Recipes
  • Bread and Oils – A simple basket of warm, crusty bread served with dipping oils is a great side dish for people to share. 

Do you have a sweet tooth, but hate baking? Our Hedgehog Slice is the answer to your prayers.

Boscaiola Recipe

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Recipe by Dylan Cole Course: Recipes


Prep time


Cooking time






  • 400 Grams 400 Penne Pasta

  • 1 1 Shallot (finely chopped)

  • 180 Grams 180 Chestnut Mushrooms (sliced)

  • 2 2 Italian Sausages

  • 150 ml 150 Heavy Cream

  • 25 Grams 25 Parmigiano Reggiano (grated)

  • Fresh parsley (finely chopped) – small bunch

  • 1-2 Tablespoons 1-2 Olive Oil

  • Salt and pepper – To taste


  • The first thing you need to do is cook the pasta. Bring a large saucepan of water to the boil and add some salt to the water. Add the pasta and turn it down to a simmer. You will want to cook the pasta until it is al dente – cooked through but retaining a firm bite. If you are using fresh pasta this will only take a few minutes, but dried pasta will take 10-12 minutes. When you drain the pasta, keep a little bit of the water aside. 
  • While the pasta is boiling, heat the olive oil in a large frying pan on a medium to high heat. Add the shallot to the oil and fry it for several minutes until it has softened and begun to turn golden in colour. 
  • Next, add the mushrooms and give them a stir to mix them with the shallot. Peel the casing off the Italian sausage and chop the sausages into slices. Add the sausage to the frying pan with the mushrooms and fry them until they have started to turn brown. 
  • Turn the heat down to low and add the double cream and the grated cheese. Stir all of the ingredients together and simmer until the cream begins to thicken. It should coat the back of a spoon, then you know that the sauce is thick enough. Taste the sauce and season it with salt and pepper to taste. 
  • Add the drained pasta to the sauce and use a pair of tongs to toss the pasta. If the sauce is too thick, add a splash of the leftover pasta water that you set aside earlier. Add the fresh parsley, and continue tossing the pasta until it is nicely coated in the sauce. It is now ready to serve. 
Dylan Cole

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