Fettuccine alla Boscaiola

Fettuccine alla Boscaiola


  • Fettuccine pasta
  • Cooking cream
  • Italian style sausage (optional)
  • Dried porcini mushrooms or other mushrooms
  • Red wine

Soak mushrooms in hot water to re-hydrate them.

Peel the sausage and crumble it in a pan with a little of oil or if you prefer butter. Fry the sausage a few minutes and add a splash of red wine and let evaporate. Add mushrooms and fry on low heat so that they don't burn for 5-10 minutes.

If mix looks it's starting to get crispy add a little bit of water so it doesn't burn. When the mushrooms are cooked add cream and a sprinkle of salt. Cook the pasta al dente, mix with the sauce and serve.

Buon Appetito!


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