Tagliatelle alla Boscaiola

Tagliatelle alla boscaiola are a classic Italian dish, with that delicious combination of pasta, mushrooms and sausage that pairs perfectly with a creamy tomato sauce. Here is the recipe to prepare this flavorful dish.

Ingredients

• 320 g tagliatelle
• 300 g mushrooms (porcini or button mushrooms, depending on availability)
• 150 g sausage
• 200 ml cooking cream
• 1/2 glass white wine
• 400 g tomato pulp
• 1 clove garlic
• Parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan (if desired)

Preparation

1. Clean the mushrooms with a damp cloth and slice or chop them, depending on their size.
2. In a large pan, sauté the whole garlic clove with a drizzle of extra virgin olive oil. If you prefer, you can remove the garlic once golden.
3. Add the crumbled sausage and let it brown until golden.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add the mushrooms, stir and let them cook for a few minutes to absorb the flavors.
6. Pour in the tomato pulp, season with salt and pepper, and simmer over low heat for about 20 minutes, stirring occasionally. If the sauce becomes too dry, add a little water.
7. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle al dente.
8. A couple of minutes before the sauce is done, stir in the cream and let it blend well with the other ingredients.
9. Drain the pasta al dente and transfer it to the pan with the sauce, stirring gently so the pasta absorbs the flavors.
10. Sprinkle with fresh chopped parsley (and Parmesan if desired) before serving.

Tagliatelle alla boscaiola can be customized by adding ingredients such as peas or other vegetables to taste. You can also use milk instead of cream for a lighter version. Enjoy!