Breaking News
Home » Howto & Style » Pasta alla Boscaiola – A Dish You Don’t Want To Miss!

Pasta alla Boscaiola – A Dish You Don’t Want To Miss!

laperlerose February 8, 2025 Howto & Style Leave a comment 5 Views

A Delicious, hearty dish I just KNOW you will love! With cold and snowy weather back not he horizon there’s no better time to make something this lovely and decadent.

RECIPE:
Olive Oil
2 Links of Sausage, case removed
10oz of Cremini Mushrooms, sliced
1oz of Dried Porcini Mushrooms
1 Small Yellow Onion, diced
3 Cloves of Garlic, minced
Sprig of Rosemary, finely minced
3/4 cup of Dry White Wine
15oz of Crushed Tomatoes or Puree
12oz of Pappardelle or Rigatoni
1/2 cup of Heavy Cream
Fresh Basil and Parsley
Lots of Freshly Grated Parm
Salt and Pepper to taste

Printable recipe: http://www.laurainthekitchen.com

Instagram: @mrsvitale

00:00 – Intro
01:10 – Prep the Sausage
01:43 – Cook the Sausage
02:13 – Reconstitute Mushrooms
03:42 – Cut the Mushrooms
04:59 – Cook the Mushrooms
07:47 – Make the Sauce
09:36 – Add the Pasta
10:54 – Finish Up!

Fan Mail:
PO Box 300
Minotola NJ 08341

About laperlerose

Check Also

The BEST Focaccia Bread – No Mixer Needed!

The most perfect focaccia you’ll ever make! Ive worked on this version for so long and made so many batches I lost count. I wanted it to be easy, didnt require any fancy tools, not even a standing mixer and it will work for you every single solid time! Recipe below! RECIPE: 4 1/2 cups of Bread Flour 2 1/4 tsp of Instant Yeast (or active dry but in that case bloom it in the water first with the sugar) 2 tsp of Sugar 1 Tbsp of Salt (I used Coarse Kosher Salt) 2 cups of Warm Water 1/4 cup of Extra Virgin Olive Oil Additional Ingredients: 1/4 cup of Extra Virgin Olive Oil plus a bit more for the top Flaky salt Dried or Fresh Rosemary n a bowl, mix flour, yeast, and sugar. Add water, oil, and salt and mix (hands work best) until a rough dough forms—doesn’t need to be smooth, just fully combined. Cover and rest 30 minutes. With damp fingers, do a round of stretch and folds. Cover, rest 30 minutes, and repeat for a total of 4 rounds (over 2 hours). After the last, cover and let rise until doubled. Oil your pan (10x14” or 9x13), add parchment if you like, and pour in the remaining 1/4 cup oil. Do a quick set of coil folds (don’t skip—helps trap air), then transfer dough to the pan. Gently stretch slightly (it’ll spread as it rises), oil the top, cover with parchment, and let rise 1 hour. Preheat oven to 450°F. Dimple with oiled fingers, drizzle more oil, add salt + rosemary, and bake on the lowest rack for 20 minutes until deeply golden. Rest 5 minutes, then cool on a wire rack. Pan I used: https://rstyle.me/+Wr60A2w3iknEP1H8JwrVug My favorite yeast: https://rstyle.me/+NhOUZ6mlGdOYY5KXXEY3sA

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© La Perle Rose Videos Copyright 2026, All Rights Reserved