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So herein lies the difference between Italy and America: Paul Bunyan. In America, Paul Bunyan is the fabled lumberjack of yore. He and his blue ox weathered many a severe winter and fearsome critter, but he still managed to cut down a million trees a year. He was colossal, larger than life, and he delivered the lumber, no matter the weather conditions.
In Italy, the “boscaiolo,” or lumberjack, is prized for his ability to forage for mushrooms, hence the name for this pasta. While the legendary boscaiolo was out cutting down trees, he made sure to return from the woods with a few porcini in his pockets, ready to cook with pasta.
And who would you rather be? Big and freezing with an ox and a million logs in North Dakota? Or snug and warm at home with a few logs and your papardelle alla boscaiola? A rhetorical question, of course.
Buon Appetito!
Edwin Garrubbo
Check out our wine pairings to complement this dish.
Ingredients
Instructions
In a large skillet over medium heat, saute the onions in olive oil until lightly golden. Add the sausage and break apart with a fork. When the sausage is lightly browned, add the white wine and allow to evaporate.
In a separate skillet, heat some olive oil and add the mushrooms, cooking until they render liquid and then reduce. Add to the sausage mixture. Add in the tomatoes, salt, and pepper. Cook for about 30 minutes until reduced.
Bring a large pot of salted water to a boil. Cook the pasta until al dente (one minute less than the package instructions). Drain and add to the skillet with the mushrooms. Mix well. Serve with a sprinkle of Parmigiano.
Notes
Possible additions or substitutions: Add 1 cup peas to the skillet 5 minutes prior to end of cooking. Or add ½ cup heavy cream when the tomatoes are added. Or, substitute 6 ounces pancetta, cut into thick strips, in lieu of the sausage.
Edwin Garrubbo
Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.
Cannot wait to make this. In a few weeks will be able to have it! Yummy
Are you visiting “Casa Italiana” any time soon?
Great recipe! My mom used to add peas. I personally like that addition very much. My hips would be less fond of the heavy cream, but I know how glorious that taste is. Grazie Eduardo!
the cream and peas give a luscious texture; just wiggle the hips for exercise and resist the leftovers for breakfast?