pasta alla boscaiola

A delicious and creamy pasta with chicken, mushrooms, parmesan, cream and herbs.

Chicken Boscaiola

chicken breasts, cut into bite-sized pieces

extra virgin olive oil

butter, divided

½ pound bacon, chopped (about 8 slices)

baby Bella sliced mushrooms (about 4-5 ounces)

onions, diced

fresh garlic, minced

dry sherry

heavy cream

sour cream

salt

black pepper

oregano

basil

Italian flat-leaf parsley, chopped

Parmesan cheese

fettuccine

chopped, Italian flat-leaf parsley,

Place a large pot of water on to boil to cook the fettuccine in a later step.

In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and 1 tablespoon of butter until melted and frothy.

Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.

Place the bacon in the same pan and cook until it is crisp. Remove to paper towels and reserve.

Drain off all bacon fat but reserve two tablespoons, half of which gets used in next step.

Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.

Add the second tablespoon of bacon fat and butter into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.

Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.

Add in cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken. Reduce heat to low.

Salt the boiling water and cook fettuccine according to package directions. When draining reserve one cup of pasta water.

Add cooked chicken and bacon back to sauce, turn heat to low to medium heat and stir.

Add cooked fettuccine and cook for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.

Serve with fresh parsley sprinkled over individual servings.

This recipe is EVERYTHING!!! All I can tell you is that you can’t go wrong making this for dinner!!! It’s to die for!!! ❤️❤️❤️❤️❤️❤️ 5 stars is NOT ENOUGH!!!

Definitely a keeper...rich and creamy and full of flavor.  Hubs had seconds and raved over every bite.

I have never reviewed a recipe before, but this dish was that good I had to.  I did not change a thing.  My family of six absolutely loved it.  Will make it again and again and again...

Hello Martha and Jack!
     I do hope you and your family are well and safe from the virus.  I hear a noreaster is coming your way , possibly today.  No, I have not made this dish as of yet but you already know if it has garlic, I am in!  Reminds me of a dish I used to enjoy at the Cheescake Factory but they added sun dried tomatoes.  Looking forward  to making  this over the weekend . I hope you and your family have a wonderful Christmas and stay safe always. Blessings!

Another excellent recipe!  It was our Sunday dinner and everyone enjoyed it! I made it exactly as written.  The rich flavors were superb!

Thank you so much!

Another excellent recipe!  Made as stated without changes.  Absolutely delicious!
Thank you!

https://content.jwplatform.com/videos/dC1N1GF0.mp4

Chicken alla Boscaiola 

Pasta alla boscaiola is a traditional Italian recipe made with mushrooms and sausage or pancetta. The perfect comfort pasta dish, this creamy rigatoni all boscaiola recipe has porcini mushrooms, chestnut mushrooms, and Italian sausage for a flavourful feast that only takes 30 minutes to make.

Pasta alla Boscaiola (Creamy Italian Sausage Pasta)

300 g (10.5 oz) rigatoni

olive oil

shallot,

garlic cloves,

g (1 ounce) dry porcini mushrooms, rehydrated

250 g (1/2 lb) chestnut mushrooms, chopped

Italian sausages (casings removed, roughy chopped)

60 ml (1/4 cup) dry white wine

200 ml (1 cup) double cream

g (1 ounce) grated Parmesan

Fresh parsley, chopped

Bring a large pot of water to the...

Bring a large pot of water to the boil and salt the water. Cook the pasta according to the instructions on the package (you want it to be al dente). Reserve 1 cup of pasta water before draining the pasta.

Meanwhile, heat the olive oil in a large...

Meanwhile, heat the olive oil in a large pan and saute the shallot for 1-2 minutes on medium heat until softened.

Add the minced garlic and cook for 30...

Add the minced garlic and cook for 30 seconds until fragrant. Next, add the rehydrated porcini mushrooms and fry them for 1 minute. Tip in the chestnut mushrooms and cook until softened (4-5 minutes).

Add the Italian sausage and cook for 1-2...

Add the Italian sausage and cook for 1-2 minutes, then add the white wine. Continue to cook for 5-6 minutes until browned.

Add the double cream and grated Parmesan and...

Add the double cream and grated Parmesan and simmer for 1-2 minutes until the sauce thickens. If the sauce looks too thick, add a splash of pasta water.

Add the parsley, season to taste with salt...

Add the parsley, season to taste with salt and freshly ground black pepper and serve immediately, with some extra Parmesan on top if you like.

https://mediavine-res.cloudinary.com/video/upload/vi5otgpbxm7kx3wzw1rk.mp4

Pasta alla boscaiola is a traditional Italian recipe made with mushrooms and sausage or pancetta. The perfect comfort pasta dish, this creamy rigatoni alla boscaiola recipe has porcini mushrooms, chestnut mushrooms, and Italian sausage for a flavourful feast that only takes 30 minutes to make.

Rigatoni alla boscaiola

400 gr di rigatoni

confezione di pelati da 400 gr

300 gr di piselli (appena sbollentati)

300 gr di funghi champignon

confezione di funghi porcini secchi

150 gr di pancetta (una fetta spessa)

spicchi di aglio

cipolla piccola

cucchiai di olio extra vergine di oliva

cucchiai di parmigiano grattugiato

sale e pepe a piacere

Far trifolare in una piccola padella con olio e aglio i funghi champignon. 

Far rinvenire in una piccola ciotola i funghi porcini secchi con acqua tipieda. In una padella alta e larga far imbiondire uno spicchio d'aglio (che poi toglierete) e la cipolla tritata finemente. 

Aggiungere la pancetta tagliata a dadini e i funghi (anche un solo tipo va bene, ma con due il risultato finale è molto più gustoso).

 Lasciare insaporire l'intingolo per qualche minuto, aggiungere il sugo di pomodoro ed i piselli, salare molto leggermente, e far cuocere per 15 minuti circa. 

Scolare i rigatoni molto al dente, ripassarli in padella con il sugo velocemente a fuoco vivace. 

Prima di servire, parmigiano e pepe a piacere.

Pasta alla boscaiola, or woodsman-style pasta, with crumbled sausage and earthy mushrooms in a white wine cream sauce that&#39;s tossed with pasta and fresh herbs.

Pasta alla Boscaiola

rigatoni (or penne, paccheri, etc)

bulk Italian sausage

cremini mushrooms (sliced)

mushrooms

onion

rosemary leaves

garlic (sliced)

dry white wine

plum tomatoes

Parmigiano Reggiano

parsley

pasta water (will not need it all)

Pour hot water over the dried mushrooms to reconstitute them.  Once reconstituted squeeze out the liquid and set them aside.

Bring a large pot of salted water to boil.

Heat a large pan to medium heat and add 2 tablespoons of olive oil to the pan.  Brown the sausage and break it up with a wooden spoon.  Once the sausage is cooked through remove it to a plate tented with foil.

Turn the heat up a touch and add the remaining olive oil to the pan along with the mushrooms.  Brown the mushrooms until they release their water and it evaporates (about 5 minutes).  Once they release their water, toss in the reconstituted porcini mushrooms and cook for another 2 minutes then season with a touch of salt.

Add the onions to the pan and cook until soft (about 4-5 minutes).  Add the garlic and the rosemary and cook for 2 minutes longer or until golden.

At this time cook the pasta until 1 minute less than al dente.

Add the white wine and cook for 2-3 minutes or until the liquid reduces by about half.  Return the sausage to the pan and add the tomatoes.  Bring the sauce to a simmer.

Once the sauce is simmering and the pasta is almost cooked add the cream and cook until it is lightly bubbling.

Add the pasta to the pan and cook, stirring frequently, until it reaches a perfect al dente.  Once it&#39;s al dente, remove the pan from the heat and add in the grated cheese and the parsley.  If the sauce is too thick add some of the reserved pasta water to thin it out.  Taste test and adjust salt and pepper levels.  Serve with more grated Parmigiano.  Enjoy!

Great attention to detail. James is the best par none. Wonderful recipe.

This rigatoni recipe is totally a perfect ten!
Try this one asap!
So delicious my daughter couldn’t believe I actually made it. 
I’m newly retired and loving this humble, relatable and perfectly instructional channel.
When I was super young I would get up at 6:00am to watch my gram make the pasta we would eat the same day or the next usually cavatelli or ravioli.
Using that water from the boiled pasta pot also!
Thanks Jim and Tara!

The prep and cook times were NOT accurate, but this amazing recipe was SOOOO worth it!
I used the Dried Gourmet Mushroom Mix from Costco instead of dried porcini.

Like all the other Sip and Feast recipes, this was incredible. Just the smell of the mushrooms cooking with the garlic, rosemary and tomatoes was amazing. The flavor was off the charts and I will definitely make it again. Thanks Jim and Tara for another great recipe!

I have made this dish twice and it really tastes great the day you make it BUT it tastes WOW the day after. I keep this recipe as one of my 'go to' recipes but honestly Jim it is hard to get away from that short rib ragu:-)))

https://www.youtube.com/watch?v=ttyu6nomE-4

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Today we're making Pasta alla Boscaiola otherwise known as Woodsman style pasta. There are many ways to make this recipe but I especially love it with rosemary.  It has sausage, onions, garlic, and lots of mushrooms in a delicious cream sauce.  Enjoy!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PASTA ALLA BOSCAIOLA PRINT RECIPE:
https://www.sipandfeast.com/pasta-alla-boscaiola/

INGREDIENTS WITH GRAM AMOUNTS

1 pound (454 grams) rigatoni or penne, paccheri, etc
¼ cup (54 grams) extra virgin olive oil
¾ pound (340 grams)  bulk Italian sausage
1 pound  (454 grams) cremini mushrooms - sliced
1 ounce (28 grams) dried porcini mushrooms reconstituted in hot water then squeezed out and chopped
1 medium onion - diced
2 tablespoons fresh rosemary leaves - chopped
5 cloves garlic - sliced
¾ cup (170 grams) dry white wine
14 ounces (396 grams) crushed plum tomatoes
¾ cup (180 grams) heavy cream
½ cup (45 grams) Parmigiano Reggiano -  grated
¼ cup flat-leaf parsley
2 cups (400 grams) reserved pasta water - will not need it all

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