Pasta Boscaiola | Packed with Veggies & Flavour

A creamy, rustic pasta dish loaded with vegetables, Italian sausages, and mushrooms — Pasta Boscaiola is the ultimate comfort food inspired by the Italian countryside. Rich, hearty, and perfect for cozy dinners!

Watch the Recipe

About This Dish

Pasta Boscaiola, meaning “woodcutter’s pasta,” originates from central and southern Italy, often featuring earthy mushrooms and robust flavors. This version adds plenty of fresh vegetables and creamy sauce for a satisfying, hearty meal that combines tradition with comfort.

Ingredients (Serves 2)

Fusilli (or short pasta):	220 g (≈ 8 oz)
Zucchini:	2 small (≈ 200 g / 2 cups chopped)
Carrots:	3 small (≈ 150 g / 1 ½ cups chopped)
Red Capsicum:	1 medium (≈ 120 g / 1 cup chopped)
Onion:	½ medium
Italian Sausages:	2 (≈ 200 g / 7 oz)
Portobello Mushrooms:	4 (≈ 200 g / 2 cups sliced)
Cooking Cream:	300 ml (≈ 1 ¼ cups)
Parmigiano Reggiano:	20 g (≈ 2 tbsp grated)
Olive Oil:	2 tbsp
Salt & Black Pepper:	To taste

How to Make It

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins

Step 1: Wash vegetables. Roughly chop zucchini, carrots, capsicum, and onion. Pulse them in a blender for a coarse texture (not purée). Slice mushrooms by hand.
Step 2: In a large pan, heat olive oil over medium heat. Add blended vegetables and sauté for 6–7 minutes until softened.
Step 3: Push vegetables to one side and add sausage meat (skins removed). Cook until browned, breaking into small pieces.
Step 4: Add mushrooms and cook for 3 minutes, then pour in the cooking cream. Stir and simmer for 2–3 minutes to thicken slightly.
Step 5: Cook pasta in salted water until al dente. Drain and add to the sauce, tossing well. Sprinkle Parmigiano and let it emulsify with the cream for a rich coating.
Step 6: Serve immediately with extra Parmigiano and a crack of black pepper.

Tucci’s Tips

Do not over-blend the vegetables — keep texture for a rustic bite.

Cook pasta very al dente to finish in the sauce for maximum flavor.

Add mushrooms at the right time — they release water if overcooked.

Variations

Pancetta Swap: Replace sausages with pancetta for a smoky twist.
Eggplant Boost: Add diced eggplant for extra texture and flavor.
Lighter Version: Use light cream or ricotta for a softer finish.

Did You Know?

Historical Fact: The name “Boscaiola” means “woodcutter’s style” in Italian, inspired by hearty meals eaten in forested regions of central and southern Italy.

Fun Fact: While cream is popular today, older versions were made with just olive oil, mushrooms, and sausages for a rustic touch.

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Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or cream.

Can it be frozen? Yes — freeze the sauce separately for up to 1 month for best results.

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