Italian Boscaiola Sauce is a rustic red “woodsman” sauce with mushrooms and Italian sausage simmered in tomato passata, brightened with a splash of white wine. Perfect for Sunday dinner.
Italian Boscaiola Sauce is a hearty, meaty rustic tomato sauce with mushrooms and Italian sausage. A splash of white wine livens the sauces, and as it simmers the flavors meld into a thick, savory sauce that clings to strozzapreti or any short, ridged pasta.
There are many versions of pasta alla boscaiola. This is the one my mother-in-law made, the red woodsman-style, not the creamy pasta boscaiola made with cream, Parmesan and often peas. I especially love this traditional version in the fall or winter.
Why You’ll Love This Recipe
- Big, woodsy flavor with simple ingredients: Mushrooms and Italian sausage simmered in a rich tomato sauce is an Italian classic that has rich, hearty flavor.
- Weeknight easy, company worthy: The thick, clingy sauce hugs strozzapreti and tastes like it cooked all day but in reality is ready in under an hour!
Ingredient Notes
- Sliced mushrooms: Classic boscaiola uses foraged mushrooms, but use what you have. Fresh cremini or baby bella are easy and flavorful. Dried shiitake or porcini work too, rehydrate first and strain the soaking liquid to remove grit.
- Italian sausage: Mild or hot, casings removed. Pork sausage gives the most traditional, savory base for the sauce.
- Tomato passata: Smooth, strained tomatoes create a silky red sauce. Crushed tomatoes will work in a pinch.
- Dry white wine: A splash lifts and brightens the tomatoes. Simmer briefly so the alcohol cooks off. You can also use broth if preferred.
- Olive oil: For sautéing the sausage and mushrooms.
- Garlic: Adds aromatic depth to the sauce.
- Fresh parsley: Adds freshness at the end without overpowering the sauce.
- Salt and black pepper: Season to taste as the sauce reduces.
- Red pepper flakes (optional): A gentle heat that complements the sausage.
- Parmigiano Reggiano, for serving: A salty, nutty finish that ties everything together. Freshly grated from a block will add the best flavor.
The Meaning of Boscaiola
Boscaiola (literally “woodsman” or “woodcutter”) is a rustic Italian pasta sauce built on mushrooms that were foraged from the woods and cooked with Italian sausage (or pancetta).
In this red version, the mushrooms and sausage are sautéed, deglazed with a splash of white wine, then simmered with smooth tomato puree for a hearty, savory sauce that clings beautifully to short pasta.
You’ll also see creamy white versions made with sausage, mushrooms and peas but this pasta alla boscaiola recipe keeps it simple and tomato-based with a deep, woodsy flavor.
How to Make Italian Boscaiola Sauce
Warm the olive oil in a large pan, then add the garlic and hot pepper flakes. Stir in the sliced mushrooms, the sausage (casings removed), and a pinch of salt. Cook over medium heat, breaking the sausage into small pieces, until lightly browned.
Turn the heat up and pour in the white wine (or broth). Let it bubble, just until most of the liquid cooks off. Add the tomato passata and parsley. Cook on medium-high, then taste and adjust the salt.
Toss in the cooked pasta with some of the reserved pasta water and stir constantly for about a minute so the sauce coats every piece. Serve right away with plenty of freshly grated Parmigiano.
recipe tips
- Brown for flavor: Let the sausage and mushrooms get lightly golden before adding liquid, this builds the sauce’s savory base.
- Simmer to concentrate: Give the passata a good 10-minute simmer so the sauce thickens and the flavors meld. Taste for salt.
- Adjust the heat: Hot pepper flakes are optional, start small, then add more to taste.
- Use reserved pasta water when tossing: Add ¼–½ cup starchy pasta water so the sauce emulsifies and clings.
- Pasta: Strozzapreti is lovely here. Short, ridged shapes like rigatoni or penne also cling to the sauce well.
Substitutions and Variations
- Swap the meat: Use pancetta or bacon instead of Italian sausage for a smokier Pasta alla Boscaiola. Both are widely used in the red sauce versions of this dish.
- Boost mushroom depth: Mix in a small handful of dried porcini with your fresh mushrooms and stir in a splash of the strained soaking liquid to intensify umami flavor.
- Tomato base options: Passata gives a silky, restaurant-style texture, but crushed or peeled tomatoes work too, adjust simmer time to thicken.
- Herb profile: Add a pinch of rosemary or sage for a woodsy note that complements mushrooms.
Hearty, creamy, and bursting with rich mushroom flavor, this Boscaiola Sauce is a true Italian favorite — if you try it, let me know how it turned out! Buon Appetito!
- 2 tablespoons olive oil
- 2-3 dashes hot pepper flakes (optional)
- 1 clove garlic (minced)
- 2-2½ cups sliced mushrooms
- 7 ounces Italian sausage (casing removed) (2-3 sausages)
- 1-2 pinches salt
- ¼ cup white wine (or broth)
- ½ cup tomato passata
- ¼ cup water
- 1 tablespoon fresh parsley finely chopped
EXTRAS
- 3-4 tablespoons freshly grated parmigiano
- 4 cups cooked pasta (2 – 2½ cups dry)
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In a large pan add the olive oil, garlic, hot pepper flakes, mushrooms, sausage, salt, mushrooms and sausage broken in pieces cook on medium heat until lightly browned.
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Raise the heat and add the wine or broth and cook 2 minutes or until evaporated. Add the tomato passata, water and parsley, cook for 10 minutes on medium high, taste for salt. Add the pasta and ¼-½ cup of pasta water and heat through tossing continually for 1 minute. Serve with freshly grated parmigiano. Enjoy!
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While the sauce is cooking cook the pasta al dente in boiling salted water.
How to store the leftover Boscaiola sauce?
Cool to room temperature then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat and thin with a few spoonfuls of water or pasta water.
Or freeze the sauce without pasta for up to 2 months. Thaw in the fridge overnight, then warm gently and loosen with a little water or pasta water.
Calories: 632kcal | Carbohydrates: 57g | Protein: 24g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 54mg | Sodium: 724mg | Potassium: 717mg | Fiber: 5g | Sugar: 5g | Vitamin A: 562IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 4mg | Phosphorus: 313mg
Recipe FAQs
Cool to room temperature then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat and thin with a few spoonfuls of water or pasta water.
Yes, freeze the sauce without pasta for up to 2 months. Thaw in the fridge overnight, then warm gently and loosen with a little water or pasta water.
Low-sodium chicken or vegetable broth works well. Let it bubble briefly to lift the browned bits before adding the tomatoes.
Strozzapreti is ideal. Short, ridged shapes like rigatoni or penne also cling beautifully to this chunky sauce.
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