Casarecce Boscaiola Recipe (Creamy Mushroom & Sausage Pasta)
A rich and comforting casarecce boscaiola recipe made with creamy mushrooms, Italian sausage, and fresh herbs in a rustic woodsman-style sauce. Ready in under 45 minutes.
Equipment
- Large pasta pot
- Large sauté pan or skillet
- Wooden spoon or spatula
- Fine grater for Parmigiano Reggiano
- Small bowl (for porcini rehydration)
- Chef’s knife & cutting board
Ingredients
- 1 pound casarecce pasta or rigatoni, paccheri, or penne
- 1/4 cup extra virgin olive oil
- 3/4 pound bulk Italian sausage
- 1 pound cremini mushrooms sliced
- 1 ounce dried porcini mushrooms rehydrated in hot water and squeezed
- 1 medium onion diced
- 5 cloves garlic sliced
- 2 tablespoons fresh rosemary chopped
- 3/4 cup dry white wine
- 14 ounces crushed plum tomatoes
- 3/4 cup heavy cream
- 1/2 cup grated Parmigiano Reggiano
- 1/4 cup minced flat-leaf parsley
- 2 cups reserved pasta water use as needed
- Salt and black pepper to taste
Instructions
- Rehydrate the dried porcini mushrooms in hot water for 10 minutes. Squeeze out the liquid and set aside.
- Bring a large pot of salted water to a boil for the casarecce pasta.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the Italian sausage and brown it, breaking it apart with a spoon. Transfer to a plate and cover to keep warm.
- Add the remaining olive oil to the pan. Increase to medium-high heat and sauté the sliced cremini mushrooms until browned and their moisture evaporates. Add the porcini mushrooms and cook 2 minutes more.
- Season lightly with salt. Add the diced onion and cook until softened, about 4–5 minutes. Stir in garlic and rosemary and cook until fragrant.
- Add the casarecce pasta to the boiling water and cook until 1 minute less than al dente.
- Pour the white wine into the pan and simmer for 2–3 minutes until reduced by half.
- Return the sausage to the pan, add crushed tomatoes, and bring the sauce to a gentle simmer.
- Stir in the heavy cream and simmer lightly.
- Transfer the almost-cooked casarecce into the pan. Add splashes of reserved pasta water and cook until al dente and coated in sauce.
- Remove from heat. Fold in Parmigiano Reggiano and parsley. Adjust salt and pepper to taste.
- Serve with extra grated cheese and enjoy hot.
Notes
Always reserve pasta water; it helps create a silky, emulsified sauce.
Heavy cream is essential—lighter creams may split when heated. Use quality Parmigiano Reggiano for best flavor and richness.
Casarecce pasta holds sauce exceptionally well thanks to its curled shape.
For a stronger mushroom flavor, add an extra handful of dried porcini.
Substitute sausage with pancetta, bacon, or chicken for variation.