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Pasta alla Boscaiola
Made with sausage & wild mushrooms

Serves 6 - Paired with Vieni’s 2012 Briganti Red

This pasta dish is as a main and it's so easy to make! Don't forget to enjoy it with a glass of our 2012 Briganti Red.

Total Time: 45 Min
Prep Time: 25 Min
Cooking Time: 20 Min


  • 1 lb sausage (hot or mild)
  • 1 lb wild mushrooms (shitake, oyster, Portobello)
  • 1 garlic clove – minced
  • ½ onion
  • ½ cup olive oil
  • ½ lb of grated mozzarella
  • 1 cup of heavy cream
  • 1 pint of cherry tomatoes, halved
  • Fresh herbs: basil, oregano, sage
  • Rigatoni Pasta – 450 grams
  • 1 tblsp grated parmesan cheese


  1. Preheat oven to 400 degrees F.
  2. In a sauté pan, sauté onion and garlic in oil until translucent. (In the meantime – boil 1 pot of salted water)
  3. Cut sausage – ½ inch (use a scissor, it makes it easier) and begin cooking it in the pan.
  4. Once sausage is cooked, add mushrooms. (note: when cooking the mushrooms, do not immerse them in water. Gently rinse and scrape the dirt using a paring knife)
  5. Add herbs and cherry tomatoes
  6. Once the liquid the mushrooms have produced evaporates and a sauce develops from the mixture, add the cream.
  7. Let the mixture simmer for 15 minutes
  8. When the water begins to boil, add the pasta and cook until it is al dente. When the pasta is cooked, toss it in the mixture and add the mozzarella.
  9. Transfer pasta to a baking dish and cook for 20 min in your pre heated oven.
  10. Once plated, sprinkle with the Parmesan and serve immediately.