Pasta Alla Boscaiola Mushroom Olives And Sausage Pasta Food

PASTA ALLA BOSCAIOLA

Steps:

• Bring a large pot of water to a boil and salt it generously. Cook the pasta according to packet instructions until al dente.
• Meanwhile, heat the olive oil in a large skillet, once hot add the finely chopped shallot and saute for 1-2 minutes until softened.
• Add the sliced mushrooms and fry until softened (3-4 minutes). Next, add the Italian sausages removed from their casing and cook until browned.
• Add the cream, Parmigiano Reggiano and a good pinch of salt and pepper. Stir then simmer gently for a few minutes until thickened slightly.
• Add the cooked pasta with a splash of reserved pasta water to loosen the sauce if needed. Add the parsley, toss to combine then serve with more pepper and parmesan.

PASTA ALLA BOSCAIOLA

Steps:

• Place a large pot of water on to boil for pasta.
• Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
• Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
• Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
• Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
• Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.

PASTA ALLA BOSCAIOLA (MUSHROOM, OLIVES, AND SAUSAGE PASTA)

Steps:

• Trim the very end of the stems of the mushrooms. Clean the mushrooms using a damp paper towel on their caps and stems, if needed. If you're using very small mushrooms or chantarelles, leave them whole, but if using porcini or button mushrooms, slice them finely. Put a pot of salted water on to boil for the pasta.
• Heat the olive oil in a pan over low heat and add the garlic clove. Allow the oil to infuse with the garlic, stirring occasionally for 3 minutes, but don't let it burn.
• Peel the skin off sausage and crumble into the pan. Turn the heat up to medium and cook, stirring occasionally, until golden on all sides.
• Add the mushrooms to the pan and continue cooking over medium, stirring occasionally, for 5-7 minutes or until the mushrooms are tender.
• Ideally you want to put the pasta in the water to boil around now-look at the pasta's package for the cooking time and take off 1 minute (you want it al dente, as it will continue to cook in the mushroom sauce).
• Add the white wine or water and continue simmering, allowing the alcohol to cook off for 5 minutes.
• Cook 2 more minutes. Remove from the heat. If your timing is right, the pasta will be just about ready so keep the sauce warm by covering it with a lid.
• Drain the pasta and add to the boscaiola sauce.