Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Penne alla Boscaiola: A Taste of Sicilian Woodland Magic
Dive into penne alla boscaiola, a rich and comforting Sicilian pasta dish bursting with sausage, porcini mushrooms, and creamy ricotta.
🛒 Ingredients
- ✓ 300g penne
- ✓ 250g porcini mushrooms (or chestnut mushrooms)
- ✓ 200g Sicilian fennel-flavoured sausage
- ✓ Half a glass of white wine
- ✓ 200ml tomato sauce
- ✓ 2 tablespoons sheep's ricotta
- ✓ 1 onion
- ✓ A small bunch of parsley
- ✓ Extra virgin olive oil
- ✓ Salt to taste
- ✓ Freshly ground black pepper
- ✓ Grated Sicilian pecorino (optional)
📊 Nutritional Information
If you want to bring the enchanting scents of a Sicilian autumn straight to your table, penne alla boscaiola is your go-to dish. Featuring fennel-infused sausage, earthy porcini mushrooms, and luscious sheep’s ricotta, this creamy pasta is a wholehearted celebration of homely, authentic flavours. Perfect for a cosy family lunch or to impress friends with the simple, rustic charm of Sicilian cooking.
👨🍳 Preparation
- 1
Gently clean the mushrooms, wiping away any dirt with a damp cloth, then slice them thinly.
- 2
Bring a large pan of salted water to the boil for the pasta.
- 3
In a roomy frying pan, warm a splash of olive oil and crumble in the sausage after removing the casing. Brown it well.
- 4
Add the chopped onion and sauté until golden, then pour in the white wine and allow it to evaporate.
- 5
Stir in the mushrooms and cook for about 5 minutes, stirring frequently.
- 6
Pour over the tomato sauce, season with salt and pepper, and let it simmer gently for another 5 minutes.
- 7
Stir through the ricotta until you have a smooth, creamy sauce, then finish with the chopped parsley.
- 8
Cook the penne until just al dente, drain, and toss in the sauce for a couple of minutes.
- 9
Serve piping hot, with a generous sprinkle of grated Sicilian pecorino if you like.
💡 Tips and Variations
For a deeper flavour, add a few shavings of black truffle or swap some of the ricotta for a dash of double cream. If you’re a fan of a little heat, try stirring through a pinch of chilli for a gently spicy twist.
📦 Storage
- • Keep any leftovers in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan with a splash of water or milk to loosen the sauce.
- • Avoid freezing, as this can affect the texture of the ricotta.
- • You can prepare the sauce ahead of time and store it in the fridge for up to 24 hours.
🍷 Pairing
Pair your pasta with a glass of Contea di Sclafani Grillo—a crisp, fruity white wine whose dry notes beautifully complement the richness of the sausage and the creaminess of the ricotta.
I do hope you give this rustic Sicilian favourite a whirl in your own kitchen. It’s the kind of comforting, flavour-packed dish that brings people together, whether for a relaxed family meal or a casual catch-up with friends. So gather your ingredients, enjoy the wonderful aromas as you cook, and most importantly, don’t forget to share the joy – buon appetito!
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