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Today we're making Pasta alla Boscaiola otherwise known as Woodsman style pasta. There are many ways to make this recipe but I especially love it with rosemary. It has sausage, onions, garlic, and lots of mushrooms in a delicious cream sauce. Enjoy!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
PASTA ALLA BOSCAIOLA PRINT RECIPE:
https://www.sipandfeast.com/pastaall...

INGREDIENTS WITH GRAM AMOUNTS

1 pound (454 grams) rigatoni or penne, paccheri, etc
¼ cup (54 grams) extra virgin olive oil
¾ pound (340 grams) bulk Italian sausage
1 pound (454 grams) cremini mushrooms sliced
1 ounce (28 grams) dried porcini mushrooms reconstituted in hot water then squeezed out and chopped
1 medium onion diced
2 tablespoons fresh rosemary leaves chopped
5 cloves garlic sliced
¾ cup (170 grams) dry white wine
14 ounces (396 grams) crushed plum tomatoes
¾ cup (180 grams) heavy cream
½ cup (45 grams) Parmigiano Reggiano grated
¼ cup flatleaf parsley
2 cups (400 grams) reserved pasta water will not need it all

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