Italian Boscaiola Sauce
Rich, creamy, and full of savory mushroom and sausage flavor, this Boscaiola Sauce is Italian comfort food at its finest.
Servings: 3 servings
Calories: 632kcal
Ingredients
- 2 tablespoons olive oil
- 2-3 dashes hot pepper flakes (optional)
- 1 clove garlic (minced)
- 2-2½ cups sliced mushrooms
- 7 ounces Italian sausage (casing removed) (2-3 sausages)
- 1-2 pinches salt
- ¼ cup white wine (or broth)
- ½ cup tomato passata
- ¼ cup water
- 1 tablespoon fresh parsley finely chopped
EXTRAS
- 3-4 tablespoons freshly grated parmigiano
- 4 cups cooked pasta (2 - 2½ cups dry)
Instructions
- In a large pan add the olive oil, garlic, hot pepper flakes, mushrooms, sausage, salt, mushrooms and sausage broken in pieces cook on medium heat until lightly browned.
- Raise the heat and add the wine or broth and cook 2 minutes or until evaporated. Add the tomato passata, water and parsley, cook for 10 minutes on medium high, taste for salt. Add the pasta and ¼-½ cup of pasta water and heat through tossing continually for 1 minute. Serve with freshly grated parmigiano. Enjoy!
- While the sauce is cooking cook the pasta al dente in boiling salted water.
Notes
How to store the leftover Boscaiola sauce?
Cool to room temperature then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat and thin with a few spoonfuls of water or pasta water. Or freeze the sauce without pasta for up to 2 months. Thaw in the fridge overnight, then warm gently and loosen with a little water or pasta water.Nutrition
Calories: 632kcal | Carbohydrates: 57g | Protein: 24g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 54mg | Sodium: 724mg | Potassium: 717mg | Fiber: 5g | Sugar: 5g | Vitamin A: 562IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 4mg | Phosphorus: 313mg