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Pasta alla Boscaiola

Pasta alla Boscaiola
  • coursePrimo piatto
  • difficultyEasy
  • preparation time25 minutes

Boscaiola is a flavorful sauce named for the Tuscan woods where its characteristic mushrooms are foraged. To make this classic pasta recipe, we love to use Afeltra's bronze-extruded shapes, whose textured surface perfect pairs with the hearty sauce.

Pasta alla Boscaiola
Recipe courtesy of Eataly

Yield: 4 servings

1 (17.6-ounce package) Carta Paglia pasta by Afeltra
1 (18.7 ounce jar) of Nanù Boscaiola Sauce
Extra virgin olive oil, to taste: 1 (8.7-ounce) bottle by Ranieri
Sea salt, to taste

Bring 6 quarts of water to a boil, and add enough salt to make it as salty as the sea.

Meanwhile, heat a drizzle of extra virgin olive oil in a sauté pan, then add the boscaiola sauce, turning to medium heat. Toss to combine, and cook until the sauce reduces, approximately 5-8 minutes. Season with salt, to taste.

Cook the pasta in the boiling water until almost — but not quite! — al dente, according to the package directions. Drain, reserving 1 cup of the pasta's cooking water.

Add the pasta to the sauce in the sauté pan and place over medium heat. Cook for 1-2 more minutes, tossing to combine, and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the sauce.

Divide the pasta among warmed serving dishes, and serve.

Buon appetito!

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