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I’ll give you an original and tasty idea that’s also perfect for Easter: let’s prepare a great classic like pennette alla bosciaiola with the addition of sausages and mozzarella! I often make it like this, it has become everyone’s favorite dish!
Pennette alla bosciaiola with sausages and mozzarella is a dish that combines a great classic with traditional ingredients and a touch of originality. Bosciaiola is a sauce based on porcini mushrooms and cream, which goes perfectly with sausages and mozzarella, creating a rich and delicious dish that will conquer the palate of anyone who tastes it.
What makes this recipe so special is precisely the combination of different flavors that harmonize perfectly with each other. The creaminess of the cream combines with the strong flavor of the porcini mushrooms and the enveloping taste of the sausages, while the mozzarella adds a note of freshness and deliciousness to the dish. Adding a pinch of fresh chopped parsley and a generous sprinkling of black pepper at the end of the preparation will give a touch of freshness and liveliness to the dish. If you want to make your boscaiola even more special, you can add extra ingredients such as crispy bacon, grated parmesan or even a splash of chilli for a spicy note. Or, you can enrich the sauce with a little white wine to blend before adding the tomato puree, for an even more intense flavour.
Pennette alla boscaiola
In short, penne alla bosciaiola with sausages and mozzarella is a perfect dish to prepare for a special lunch or dinner, suitable for a special day of celebration or simply to surprise your loved ones with a tasty dish full of flavours. Try preparing it following the step-by-step recipe and let yourself be won over by its unique and irresistible flavour. Let’s get started right away!
Preparation time: approximately 40 minutes
Cooking time: 30-35 minutes
Ingredients
400 g of penne
2 onions
600 g of porcini mushrooms
350 g of sausages
600 g of tomato puree
50 ml of cooking cream
Extra virgin olive oil
Parsley to taste
Salt to taste
Black pepper to taste
300 g of diced mozzarella
How to prepare the boscaiola
In a large pan, fry the chopped onions with a drizzle of extra virgin olive oil until they are lightly golden. Add the cleaned and sliced porcini mushrooms and let them cook until they have released all the vegetation liquid. Add the peeled and chopped sausages with your hands, mixing well and leaving to cook until they are well browned.
Read also: Pennette with onion, bacon and tomato stew: tasty and particular to surprise everyone
Then add the tomato puree, season with salt and pepper, and leave to cook over medium heat for about 20-25 minutes, stirring occasionally. Halfway through cooking, add the cooking cream and mix well, leaving everything to flavor for a few minutes. In the meantime, cook the penne in abundant salted water, draining them al dente.
Read also: Pennette my way: a specialty that I often prepare and in my house they fell in love with it!
Add the penne to the bosciaiola sauce prepared in the pan, mixing well and flavoring for about 2-3 minutes. At the end of cooking, turn off the heat and add the pieces of mozzarella, stirring gently to melt it slightly. Serve the penne alla bosciaiola with sausages and mozzarella, completing the dish with a sprinkling of fresh chopped parsley and freshly ground black pepper. Enjoy your meal!
