🍄 Penne alla boscaiola
Penne alla boscaiola, 'woodcutter's style', is penne in a sauce of sautéed mushrooms and crumbled sausage, brought together with tomato and a splash of cream. The mushrooms give an earthy, woodsy flavour, the sausage adds savoury depth, and the cream turns the sauce a soft pink. It is a hearty dish, especially popular in autumn.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g penne
- 250 g mushrooms, sliced
- 200 g sausage, casing removed
- 200 g crushed tomatoes
- 100 ml cooking cream
- 1 garlic clove, 1 tbsp olive oil
- Fresh parsley, salt and pepper
Method
- Cook the penne in salted water until al dente.
- Brown the crumbled sausage in the oil for 5 minutes.
- Add the garlic and mushrooms and cook for 6–8 minutes until the mushrooms are golden.
- Stir in the tomatoes and simmer for 10 minutes.
- Add the cream, warm through, then toss with the drained penne and parsley.
How to make it lighter
- Use a lean sausage or reduce it to 120 g and add more mushrooms.
- Skip the oil — the sausage releases enough fat to cook the mushrooms.
- Weigh the dry pasta: 80 g per person is a standard serving.
History
The name refers to woodcutters and the forest mushrooms they would gather. The sauce has many regional versions in Italy, with or without tomato or cream, and is a familiar dish in trattorias across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →