Pasta alla Boscaiola (Creamy Italian Sausage Pasta)

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

300 g (10.5 oz) rigatoni

1 tablespoon olive oil

1 medium shallot, chopped

4 garlic cloves, minced

20 g (1 ounce) dry porcini mushrooms, rehydrated

250 g (1/2 lb) chestnut mushrooms, chopped

3 Italian sausages (casings removed, roughy chopped)

60 ml (1/4 cup) dry white wine

200 ml (1 cup) double cream

30 g (1 ounce) grated Parmesan

Fresh parsley, chopped

Freshly ground black pepper

Directions

Bring a large pot of water to the boil and salt the water. Cook the pasta according to the instructions on the package (you want it to be al dente). Reserve 1 cup of pasta water before draining the pasta.

Meanwhile, heat the olive oil in a large pan and saute the shallot for 1-2 minutes on medium heat until softened.

Add the minced garlic and cook for 30 seconds until fragrant. Next, add the rehydrated porcini mushrooms and fry them for 1 minute. Tip in the chestnut mushrooms and cook until softened (4-5 minutes).

Add the Italian sausage and cook for 1-2 minutes, then add the white wine. Continue to cook for 5-6 minutes until browned.

Add the double cream and grated Parmesan and simmer for 1-2 minutes until the sauce thickens. If the sauce looks too thick, add a splash of pasta water.

Add the parsley, season to taste with salt and freshly ground black pepper and serve immediately, with some extra Parmesan on top if you like.

Nutrition

• Serving Size: 1
• Calories: 586
• Total Fat: 40 g
• Saturated Fat: 19 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 96 mg
• Sodium: 575 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 21 g