(Last modified: 10 February 2024)
Pasta alla Boscaiola
Ingredients for 4 servings:
- 400g Fusilli pasta
- 3pcs Italian Sausages
- 200g Button mushrooms
- 150ml Milk cream
- 2 cloves Garlic
- 3 tbsp Extra V. olive oil
- Parsley, Salt, Pepper
Ingredients for 4 servings:
- 400g Fusilli pasta
- 3pcs Italian Sausages
- 200g Button mushrooms
- 150ml Milk cream
- 2 cloves Garlic
- 3 tbsp Extra V. olive oil
- Parsley, Salt, Pepper
In salted boiling water, cook pasta until "al dente".
While Pasta is cooking, in a large pan add the olive oil and garlic.
When the garlic is golden-brown, remove it and add the crumbled sausages. Cook till brown, add the mushrooms and cook approximately 5-7 minutes, then add the pepper and the cream (taste for salt), cook until slightly thickened.
Drain the pasta, add to mixture and cook 1-2 minutes.
Serve immediately with fresh chopped parsley.
note: the preferred types of pasta for this sauce are: fresh Fettuccine, Fusilli or a hollow type such as Penne or Rigatoni.
While Pasta is cooking, in a large pan add the olive oil and garlic.
When the garlic is golden-brown, remove it and add the crumbled sausages. Cook till brown, add the mushrooms and cook approximately 5-7 minutes, then add the pepper and the cream (taste for salt), cook until slightly thickened.
Drain the pasta, add to mixture and cook 1-2 minutes.
Serve immediately with fresh chopped parsley.
note: the preferred types of pasta for this sauce are: fresh Fettuccine, Fusilli or a hollow type such as Penne or Rigatoni.
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