Of which 4.3 g sugars and 13.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (sausage)
Allergens gluten, milk
Pasta alla boscaiola
Mushrooms, fresh Italian sausage and a splash of cream
'Woodcutter's style': woodland mushrooms, sausage and, in the most common version today, a splash of cream to bring it together. It has no single region — it comes from everywhere there are chestnut trees and mushrooms in the fall — and there are versions with and without tomato; this is the white one, which lets the mushrooms speak. A few dried porcini add the aroma that cultivated mushrooms lack.
Ingredients
- 360 g (12½ oz) dried penne rigate
- 300 g (10½ oz) white or cremini mushrooms
- 15 g (½ oz) dried porcini mushrooms (dry weight)
- 250 g (9 oz) fresh Italian sausage
- 25 g (1 oz) extra-virgin olive oil
- 5 g garlic
- 100 g (3½ oz) heavy cream (35%)
- 3 g salt
- 40 g (1½ oz) grated Parmigiano Reggiano
- 5 g fresh parsley
- water and coarse salt for cooking the pasta, as needed
- ½ g black pepper
- warm water for soaking the porcini, as needed
Method
- Soak the porcini in warm water for 20 min; drain, saving the strained soaking water, and chop.
- Remove the sausage casing and crumble the meat with your fingers.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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