Fettuccine Boscaiola

Fettuccine Boscaiola is one of those dishes that feels deeply rooted in Italian tradition — rustic, comforting, and unapologetically honest. The word boscaiola comes from bosco, meaning forest, and this dish reflects exactly that: earthy mushrooms, rich flavors, and ingredients that feel gathered rather than manufactured.

Traditionally associated with central Italy, Fettuccine Boscaiola celebrates simplicity and balance. The wide ribbons of fettuccine are the perfect match for a sauce built on mushrooms, sausage, and a touch of mascarpone. It’s not flashy food — it’s the kind of pasta meant to be enjoyed slowly, preferably at a table filled with conversation.

What makes this dish special isn’t complexity, but restraint. Quality dry pasta, properly cooked, carries the sauce without overpowering it. Each bite reminds you why Italians care so deeply about choosing the right pasta shape and letting good ingredients speak for themselves.

Fettuccine Boscaiola

Recipe by NickCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

Fettuccine Boscaiola is a rustic Italian pasta dish inspired by the flavors of the forest. Wide ribbons of fettuccine are paired with an earthy mushroom-based sauce and sausage, finished with a touch of mascarpone. Simple, comforting, and intensely flavorful, it’s a dish that celebrates quality ingredients and timeless Italian tradition.

Ingredients

Fettuccine, or Tagliatelle
2 Italian pork and fennel sausages
7 oz. Any variety sliced mushrooms, 200 grams
3 tbsp Pecorino cheese
3 tbsp Mascarpone cheese
2 cloves Garlic
Bunch of parsley
½ glass White wine, About ½ cup
4 tbsp Extra Virgin Olive Oil, EVOO
Salt & pepper to taste

Directions

Remove the sausage casings and press the sausages down with a fork onto a plate.
In a saucepan over medium heat, pour in 4 tablespoons of extra-virgin olive oil, and add the sausages. Keep gently pressing the sausages as they cook, trying to break them into smaller pieces.
Crush the garlic and add it to the pan, then add the mushrooms and stir to combine the flavors.
Once the meat begins to brown, add the wine and simmer for 10 minutes.
While the meat simmers, keep breaking down the sausage into smaller pieces.
While this continues to simmer, add 4 quarts of water to a large pot, and when it boils, add 1 tablespoon of sea salt.
Then, add the pasta to the salted boiling water and stir.
Season the meat with salt and pepper, then stir to combine thoroughly. Keep cooking until it thickens slightly and there's just a little liquid left.
Add some parsley and gently cook on a low heat until the pasta is ready.
Add the al dente pasta into the same pan with the meat using tongs or pasta tweezers.
Next, add the mascarpone and stir until it melts.
Add a little pasta water, then stir – Or toss.
Take the pan off the stove and add the pecorino and remaining parsley. Toss the ingredients together to prepare a rich and creamy Fettuccine Boscaiola.

Wine Pairing: What to Drink with Fettuccine Boscaiola

Fettuccine Boscaiola calls for a wine that can stand up to its earthy mushrooms and savory richness without overwhelming the dish. The key is balance — just like the pasta itself.

A medium-bodied Italian red is often the most natural choice. Wines with soft tannins and good acidity complement the mushrooms and sausage beautifully, while still letting the pasta shine. Think of reds that feel rustic and food-friendly rather than bold or heavily oaked.

We highly recommend the following exquisite wines for your enjoyment:

Chianti: a quintessential Italian red wine known for its bright acidity and notes of cherry and earthy undertones.

Barbera: a delightful wine that boasts a rich fruitiness complemented by a refreshing quality that makes it incredibly versatile.

Montepulciano d’Abruzzo: a robust wine with deep flavors of dark berries and a hint of spice that is sure to impress any palate.

House Tip: Choose wines with good acidity and moderate body — they should enhance the dish, not steal the spotlight.

Don't just make this recipe; experience it. This isn't just a meal—it's a moment. A chance to slow down, savor a timeless flavor, and share it with those you love. So, put on some music, pour a glass of wine, and let the aroma fill your kitchen. Because, as I always say, "to eat well is to live well," and this dish is the perfect place to start.

Buon appetito!

Ciao a tutti! I’m Nick, an Italian-American home chef with roots in Brooklyn and Long Island. My love for cooking began in the kitchens I grew up in. For me, it's about sharing my family and heritage with you.

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Eat Pasta Like An Italian.

(Mangia La Pasta Come Un Italiano)

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