Pasta alla boscaiola is a first course known and cooked throughout Italy, based on sausage, mushrooms and peas. Each region has its own variant and starting from the basic ingredients it is possible to make it in different ways: in White (little or no cream at all), Macchiata (with little tomato and little cream) and al Sugo (the red version, without cream). In this version, our Chef Giovanna is presenting you the simplest version, without any cream!
Sicilian Pasta alla Boscaiola
Course: Main, PastaDifficulty: Medium4
servingsIngredients
Spaghetti 1lb
Sicilian Sausage 1lb (casing removed)
Peas 12oz
Mushrooms 8 oz (stems and pieces, drained)
Garlic cloves 4
Parsley 2tbs
EVO Oil 4tbs
Salt and Pepper
Pecorino cheese
Directions
- Heat 2 tablespoons of EVOO in a large skillet over high heat. Cook and stir the sausage for about 5 minutes, breaking it up until its brown, and crumbled. Remove it from the skillet, and transfer it to a plate.
- In the same skillet over medium heat, add 1 to 2 more tablespoons of EVOO (Depending on how much oil is left over from the sausage). Add the drained mushrooms, a dash of salt and pepper. Cook for about 2 minutes!
- Add the garlic, cook for about a minute, then stir in the peas into the mushrooms mixture. Cook until the peas are tender.
- Return the cooked sausage to the mixture, add the fresh chopped parsley, stir and cook until all the flavors have blended together. Give it a quick taste, add more spices if you wish!
- Bring a large pot of salted water to boil. Add the spaghetti and cook a few minutes less than the package instructions. (Al Dente!) Using a spaghetti fork transfer the spaghetti to the skillet, toss everything together and finish cooking the pasta in the skillet, so that it absorbs all of those wonderful flavors!
- Serve immediately, top with your favorite cheese, a drizzle of fresh EVOO, and some fresh parsley! Enjoy!
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