Last updated on April 19th, 2024
Are you looking for an easy pasta recipe that is also good enough for even the most sophisticated dinner party or guest? I have the recipe for you!
This three-ingredient pasta recipe for easy entertaining is born from a traditional Italian pasta sauce – bosciaola, a creamy mushroom and sausage sauce that is typically served with egg pasta such as tagliatelle or pappardelle.
I am a mom of four living in Italy and after years of hosting events, celebrations and dinner parties at our house in the Tuscan countryside, I have tweaked this classic pasta boscaiola to be made easily and quickly with just three ingredients – without compromising flavor or quality.
Read on to learn how to make this 20-minute, 3-ingredient pasta elegant enough for any type of celebration or dinner. Rich and creamy, this hearty pasta will satisfy any craving on a cold winter’s evening.
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How To Pronounce Pappardelle Boscaiola
Pappardelle boscaiola is pronounced pahp-pahr-dehl-leh boh-sky-oh-lah in Italian.
Listen to the pronunciation of pappardelle boscaiola:
What Is Pappardelle Boscaiola?
Pasta boscaiola is a traditional winter pasta dish from central Italy made with earthy ingredients foraged from the woods like mushrooms, paired with locally made sausage and other herbs.
Boscaiola means “woodcutter”, referring to the woodsman or hunter who would bring ingredients home to make this hearty pasta throughout Italian history.
In my version of pasta boscaiola, I use pappardelle and keep the ingredients to dried porcini mushrooms, mascarpone cheese and sausage, making it easy to prepare with little at hand.
Pappardelle Boscaiola Ingredients
Italian Sausage
You will need 3 sausages from which you have removed the meat from its casing and crumbled into small pieces. Opt for a simple sausage without added seasoning, hot pepper or overpowering flavors such as fennel seed.
Mascarpone Cheese
Use about ½ cup (around 220 grams) mascarpone cheese to make this boscaiola pasta.
To read more about cooking with mascarpone cheese, check out The Secret Ingredient To Taking Any Pasta Sauce To The Next Level.
Dried Porcini Mushrooms
I use 1 oz (28 grams) dried porcini mushrooms in this recipe, making it easy to prepare no matter the season. Look for them with the spices and seasoning at your grocery store.
You will reconstitute them in a bit of hot water until softened.
Pasta
12 oz (350 grams) dried pappardelle or any other egg ribbon pasta of your choice such as fettuccine or tagliatelle. If this is not available, use any pasta you like.
How To Make Pappardelle Boscaiola
Set a large pot of water to boil. You can read more about how to do this correctly in How To Cook Pasta Like an Italian – Step-by-Step. Put the dried porcini mushrooms in a small bowl or glass and add enough water to barely cover them.
Remove the sausage from its casing and crumble the meat into a sauté pan set over medium heat. Cook the meat until lightly brown and almost cooked through, 3-4 minutes.
Turn off the heat and stir in the mascarpone cheese. When the mushrooms are soft, use a pair of kitchen scissors to cut them into small pieces or remove them from the water, ringing out any extra liquid and chopping well. Return chopped mushrooms and hydration liquid into the pan with the sausage and mascarpone, scraping the bottom of the pan to remove any browned bits of sausage. Season with lots of freshly ground black pepper.
Cook the pasta according to the package instructions al dente. Right before draining, reserve a cup of the starchy pasta cooking water
Turn the sauté pan on and add the drained pasta directly over medium-low heat. Toss the pasta with the boscaiola sauce. If the sauce is too dry, add a bit of the starchy pasta water to thin out the sauce.
Serve immediately with freshly grated parmesan cheese.
Notes and Tips For Making Pappardelle Boscaiola
- Make this pappardelle boscaiola gluten-free by using your favorite gluten-free pasta in place of pappardelle.
- Be sure to undercook your pasta al dente or with a slight bite to it, as it will continue to cook when you dress it with the boscaiola sauce over low heat.
- You can easily make the boscaiola sauce a couple of days ahead of time and reheat when you are ready to cook the pasta.
Pappardelle Boscaiola Substitutions & Variations
- Pappardelle boscaiola is best made with egg ribbon pasta but if you can’t find this, use any dried pasta of your choice. If you need help choosing a pasta, read Italian Pasta Brands – That We Actually Use in Italy.
- Use any other egg pasta such as tagliatelle or fettuccine instead of pappardelle.
- Make your own homemade pasta, a great weekend activity for families on rainy days.
- Add a teaspoon of freshly chopped thyme leaves with the sausage for a more earthy version of this three ingredient pasta.
- Use fresh mushrooms instead of dried mushrooms, should you choose. Add about ¾ lbs cleaned and thinly sliced mushrooms of your choice to the pan with 1 tablespoon butter and saute for 5 minutes or so until cooked down before adding the sausage meat.
- If you don’t have mascarpone cheese, you can use heavy cream. You may need slightly more and may not need the starchy pasta water. When you add the cream to the sausage mixture, simmer gently for two minutes to thicken.
How To Serve Pappardelle Boscaiola
Pappardelle boscaiola is served as a primo or first course in Italy. Typically, this might be followed by some kind of protein but not always.
In my experience, this three ingredient pasta is filling enough to serve as the main dish, accompanied by a side salad or initiated with a small appetizer.
How To Store Pappardelle Boscaiola
Leftover pappardelle boscaiola can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm in a sauté pan over low heat with a bit of water or butter to loosen things up.
This three ingredient pasta for everyday entertaining does not freeze well.
Do you enjoy making and eating Italian pasta? If so, check out these recipes:
Orecchiette Pasta Recipe
Pici Pasta Recipe – How To Make Tuscany’s Hand Rolled Spaghetti
Tagliatelle Recipe + How to Pronounce It
Cacio e Pepe Recipe – Pronounce it and Make it Like an Italian (+ Audio)
Fresh Pomodoro Sauce Recipe – An Italian Summer Tradition
Pomodoro Sauce Recipe – Made With Canned Tomatoes
Creamy Kale Pasta Recipe
Italian Kale Pesto Recipe
Aglione Sauce Recipe
Pappardelle alla Boscaiola Recipe
3-Ingredient Pappardelle Boscaiola
Ingredients
- 3 sausages in their casings
- 1/2 cup mascarpone cheese (around 220 g)
- 1 oz dried porcini mushrooms (28 g)
- 12 oz dried pappardelle pasta (350 g)
Instructions
- Set a large pot of water to boil. Put the dried porcini mushrooms in a small bowl or glass and add enough water to barely cover them.
- Remove the sausage from its casing and crumble the meat into a sauté pan set over medium heat. Cook the meat until lightly brown and almost cooked through, 3-4 minutes.
- Turn off the heat and stir in the mascarpone cheese. When the mushrooms are soft, use a pair of kitchen scissors to cut them into small pieces or remove them from the water, ringing out any extra liquid and chopping well. Return chopped mushrooms and hydration liquid into the pan with the sausage and mascarpone, scraping the bottom of the pan to remove any browned bits of sausage. Season with lots of freshly ground black pepper.
- Cook the pasta according to the package instructions al dente. Right before draining, reserve a cup of the starchy pasta cooking water
- Turn the sauté pan on and add the drained pasta directly over medium-low heat. Toss the pasta with the boscaiola sauce. If the sauce is too dry, add a bit of the starchy pasta water to thin out the sauce.
- Serve immediately with freshly grated parmesan cheese.
Notes
- Make this pappardelle boscaiola gluten-free by using your favorite gluten-free pasta in place of pappardelle.
- Be sure to undercook your pasta al dente or with a slight bite to it, as it will continue to cook when you dress it with the boscaiola sauce over low heat.
- You can easily make the boscaiola sauce a couple of days ahead of time and reheat when you are ready to cook the pasta.
