Among truly comforting creamy pastas, this combination of short pasta, mushrooms, peas, and sausage takes the prize. It is a pasta alla boscaiola in a white version, without tomato, where the flavor of the forest blends with the sweetness of onion and peas and the delicious touch of cream. A dish of homemade Italian cuisine that transports you straight to a trattoria, but without complications and with easy-to-find ingredients.
In Italy, the name “boscaiola” is usually associated with sauces with mushrooms, sometimes with tomato, sometimes white, almost always with some sausage, and in many homes, with peas. In my version, the one you see in the photo and video, I show you how to prepare a creamy pasta alla boscaiola where each ingredient is cooked separately to respect its cooking times, so that in the end, everything comes together in a silky sauce that is intense in flavor but not heavy at all.
The key lies in three details: browning the mushrooms well without letting them boil in their own water, searing the sausage in large pieces so it is noticeable when chewing, and using the pasta almost as if it were a risotto, finishing the cooking in the pan with the seasoning. And yes, there is cream, but in just the right amount: the creaminess comes primarily from the pasta starch, the cheese, and the cooking water.
Index
Watch the video with all the steps
Below you can watch the video with all the steps to prepare white pasta alla boscaiola in the easiest way.
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Main ingredients for pasta alla boscaiola
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 25 min
🔥 Approximate calories: 780 kcal per serving
- 160 g of short pasta (preferably penne rigate or other ridged pasta)
- 100 g of pork sausage (fresh Italian sausage, skinless)
- 1/2 onion, chopped
- 100 g of peas (preferably small, frozen)
- 200 g of mushrooms (portobello, supermarket mix, porcini, or whichever you prefer)
- 1/2 glass of dry white wine
- 60 g of heavy cream
- 2 tablespoons of butter
- Parmigiano Reggiano or Grana Padano, grated to taste
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Fresh chopped parsley
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare white pasta alla boscaiola
First, brown the mushrooms without boiling them
Start with the mushrooms. In a large pan, add a tablespoon of extra virgin olive oil and a tablespoon of butter. When the fat is hot, add the mushrooms cut into slices or medium pieces. Do not add salt at the beginning, because it would make them release water, and instead of browning, they would end up boiling. Leave them over medium-high heat, stirring just enough, until they are slightly browned at the edges but still juicy inside. Remove the mushrooms to a plate and set aside.
Sear the sausage and deglaze with white wine
In the same pan, without cleaning it, add a small splash of oil if necessary. Crumble the sausage with your hands, but in large pieces, so they are noticeable when chewing later. Let it brown over medium-high heat until it gets color on the outside. When it is well seared, add the dry white wine and let the alcohol evaporate. You will know because it stops smelling like wine and starts to smell simply delicious. Remove the sausage as well and set it aside with the mushrooms.
Prepare the onion and pea base
Take advantage of all the flavors that have stuck to the bottom of the pan. Add the other tablespoon of butter and a splash of olive oil. Add the chopped onion with a pinch of salt and cook over low heat. We don’t want it to burn or caramelize too much, just for it to be tender and sweet. When the onion is translucent, add the peas (directly frozen if they are from a bag), another pinch of salt, and a splash of water. Let them cook over medium heat until they are tender and the onion is very soft.
Combine the sauce and add just the right amount of cream
When the peas are ready, return the mushrooms and sausage to the pan. Mix well so everything heats up again and gets to know each other. Add a little black pepper and taste for salt. Now comes the delicate moment: add the heavy cream. You don’t need a large amount; it’s just to round out the sauce and give it a creamy texture. Let it simmer briefly over low heat, making sure it doesn’t thicken too much. Turn off the heat and set the sauce aside while you cook the pasta.
Cook the pasta and finish cooking in the pan
Put a pot on the heat with less water than you would normally use to cook pasta. Add salt (as a reference, about 10 g per liter of water) and, when it boils, add the short pasta. Cook for one or two minutes less than indicated on the package. Meanwhile, turn the low heat back on under the pan with the sauce. When the pasta is very al dente, transfer it directly to the pan with some of the cooking water. From here, work almost as if it were a risotto: keep adding cooking water little by little while stirring, until the pasta is perfectly cooked and coated in a smooth cream.
Finish the pasta alla boscaiola with cheese and parsley
When the pasta is ready, turn off the heat. Add a good handful of grated Parmigiano or Grana Padano and a little fresh chopped parsley. Stir vigorously so the cheese melts with the cream and the pasta starch, forming a silky sauce that hugs every penne. Adjust salt and black pepper at the end. Serve immediately, with more grated cheese on top if you like.
Serve and enjoy your creamy pasta alla boscaiola
Bring the pasta to the table piping hot, with the pieces of sausage visible, the peas nice and green, and the mushroom slices showing off on the plate. Finish with a little more parsley and a touch of freshly ground black pepper. It is a perfect dish for a comforting dinner, to surprise someone special, or simply to treat yourself to a real pasta alla boscaiola, like in Italy but without complicating your life.
Tips and tricks for a perfect pasta alla boscaiola
Don’t boil the mushrooms, brown them
The trick for mushrooms to taste “like the forest” and not like water is simple: hot pan, enough fat, and salt only at the end. If we salt them from the beginning, they release liquid and boil. By browning them first, you concentrate the flavor and achieve that meaty texture that is noticeable in every bite.
Sausage in large pieces, not crumbled
In this pasta alla boscaiola, I prefer to leave the sausage in large bites. It is more rustic, more homemade, and balances very well with the size of the pasta. Every time you poke your fork, you get a bit of everything: pasta, mushroom, peas, and a nice juicy piece of sausage.
Don’t overdo the cream, let the cooking water do the work
Cream helps, but it doesn’t have to be the star. If you add too much, the sauce becomes heavy and loses nuances. With a little cream, some starch-rich cooking water, and the grated cheese at the end, you get a light, shiny cream that tastes like all the ingredients, not just dairy.
Choose a good ridged short pasta
The ideal is to use ridged short pasta like penne rigate, fusilli, or casarecce. The ridges and the shape help trap the creamy sauce and the bits of mushrooms and sausage. With smooth pasta, part of the work is lost.
Adjust the recipe to what you have at home
You can change the type of mushrooms according to the season, use fresh peas when you find them, or add a touch more or less peas depending on how you like the combination. If you don’t have Italian sausage, you can use good quality fresh sausage, adjusting the salt. The important thing is to respect the cooking order and the sauce technique.
Frequently Asked Questions
What type of pasta is best for pasta alla boscaiola?
Ridged short pastas like penne rigate, fusilli, or casarecce are ideal because they trap the creamy sauce and the bits of mushrooms, peas, and sausage well.
Can I make pasta alla boscaiola without cream?
Yes. You can omit the cream and use a little more cooking water and grated cheese to create a lighter creamy sauce. The result will be less dense but just as tasty.
Can I use frozen or canned mushrooms?
You can use frozen mushrooms, making sure to thaw and dry them well before browning them. Canned mushrooms that are already cooked don’t brown the same way, but they can work if you drain them very well.
Can I prepare the pasta alla boscaiola sauce in advance?
The sauce can be prepared a few hours before and stored in the fridge. Before serving, heat it gently and finish cooking the pasta directly in the pan with a little cooking water.
Is it possible to make a version without sausage?
Yes. You can omit the sausage and add more mushrooms or some toasted walnuts at the end to provide texture. The dish will still be a creamy pasta with a forest flavor, perfect for those who don’t eat meat.
Related recipes you will love
If you like creamy Italian pasta recipes, here are other suggestions to enjoy authentic flavors:
- Pasta with tomato and basil: an Italian classic with few ingredients and lots of flavor.
- Lasagna alla bolognese: the great baked classic with a rich and comforting sauce.
- Pasta with broccoli: a healthy and delicious option to vary the weekday menu.
Enjoy your creamy pasta alla boscaiola!
This pasta alla boscaiola is proof that, with good ingredients and a little love, you can turn a simple meal into something special. If you decide to prepare it, tell me in the comments how it turned out and if you made your own version.
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Enjoy your meal!
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The card
Pasta alla boscaiola in bianco
Creamy pasta alla boscaiola with mushrooms, peas, and sausage. A white Italian recipe, easy and full of homemade flavor.
Ingredients
- 160 g short pasta penne rigate or other ridged pasta
- 100 g pork sausage fresh sausage, skin removed
- 1/2 chopped onion
- 100 g frozen peas small ones are best
- 200 g mushrooms portobello, supermarket mix, porcini, or whichever you prefer
- 1/2 glass of dry white wine
- 60 g heavy cream
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- Parmigiano Reggiano or Grana Padano grated to taste
- Salt
- Freshly ground black pepper
- Fresh chopped parsley
Instructions
- Brown the mushrooms in a large pan with a tablespoon of extra virgin olive oil and one of butter, without adding salt at first, until they are golden but juicy. Set aside.
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In the same pan, sear the sausage in large pieces until well browned on the outside. Deglaze with the white wine and let the alcohol evaporate. Set aside with the mushrooms.
- Add the other tablespoon of butter to the pan and, if necessary, a little oil. Incorporate the chopped onion with a pinch of salt and cook over low heat until tender and translucent.
- Add the frozen peas, another pinch of salt, and a splash of water. Cook over medium heat until the peas are tender and the onion is very soft.
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Return the mushrooms and sausage to the pan. Mix well, add black pepper to taste, and check the salt level. Incorporate the heavy cream and let it simmer briefly over low heat. Turn off and set aside.
- Cook the pasta in a pot with less water than usual and well salted, leaving it one or two minutes before the al dente point indicated on the package. Reserve some of the cooking water.
- Transfer the very al dente pasta to the pan with the sauce. Finish cooking over medium heat, adding cooking water little by little and stirring until the pasta is cooked to your liking and coated in a creamy sauce.
- Turn off the heat, add grated Parmigiano or Grana Padano and fresh chopped parsley. Mix vigorously so the cheese melts and the sauce becomes silky. Adjust salt and pepper if necessary.
- Serve the pasta alla boscaiola in bianco immediately, with more grated cheese, fresh parsley, and a touch of black pepper on top.
Notes
You can use whatever type of mushrooms you have on hand, mixing varieties to add more flavor nuances.
If you cannot find Italian sausage, use a good fresh sausage and adjust the salt in the recipe.
Do not add too much cream; the creaminess depends primarily on the pasta starch and the grated cheese.
The sauce can be prepared in advance and heated gently while the pasta cooks, always finishing the cooking in the pan.
For a lighter version, reduce the amount of sausage and cream and add more mushrooms and peas.
