Pappardelle alla boscaiola
4 servings
75 minutes
Pappardelle alla boskaola is a soulful Italian dish infused with the aromas of the forest and the warmth of home cooking. The name 'boskaola' means 'forester', reflecting the rich mushroom base of this sauce. It combines porcini mushrooms, tomatoes, fragrant herbs, and white wine to create a rich, earthy flavor with a hint of acidity. The wide ribbons of pappardelle pasta perfectly absorb this thick sauce, making each bite delightfully juicy. The finishing touch is grated Grana Padano cheese that adds a gentle creaminess. This dish is perfect for a cozy family dinner or a warm gathering with friends, especially in the autumn season when one craves something hearty and comforting.
1
Clean the mushrooms from dirt, slice the stems into thin pieces, and cut the caps into large cubes.
- Porcini mushrooms: 350 g
2
Chop the shallots and sauté them in olive oil with rosemary, sage, and parsley. After a few minutes, add the mushroom stems, then after a minute, add 120 ml of wine and tomatoes, and season with pepper.
- Shallot: 2 heads
- Olive oil: 4 tablespoons
- Rosemary: 1 stem
- Sage leaves: 3 pieces
- Parsley: 1 bunch
- Dry white wine: 150 ml
- Canned tomatoes: 350 g
- Ground black pepper: to taste
3
Leave the sauce on very low heat for half an hour. Then add a bit more wine, a little water, and mushroom caps, and cook until ready on low heat.
- Dry white wine: 150 ml
- Porcini mushrooms: 350 g
4
Boil pappardelle in salted boiling water. Mix the pasta with the sauce, sprinkle with grated cheese, and serve.
- Pappardelle: 400 g
- Salt: to taste
- Canned tomatoes: 350 g
- Grana Padano cheese: to taste