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Lisa’s Boscaiola Sauce

Boscaiola Sauce

Boscaiola sauce is very typical in the Chianti region of Tuscany. While typically an autumn dish, it’s also great to serve during the holiday season in the United States! Boscaiola sauce contains a variety of mushrooms, which, when paired with the tomato and cream sauce, create a thick, velvety texture. The flavors bend so well together that when Lisa first tasted the sauce she was unable to discern exactly each ingredient! Boscaiola Sauce pairs very well with a Pork Tenderloin accented with fennel. Just as you can serve it on pasta, you can serve it on a variety of other meats too! For more tips, watch Lisa make this Boscaiola Sauce on her YouTube channel here.

Buon Appetito e Tutti a Tavola!

Lisa’s Boscaiola Sauce Ingredients:

Boscaiola Sauce

6 oz dried imported Porcini mushrooms

8 oz white button mushrooms, sliced

8 oz cremini mushrooms, sliced

1 jar Lisa’s Authentic Classic Tomato Sauce (or see Lisa’s recipe in “Whatever Happened to Sunday Dinner?” if you would like to make it yourself!)

6 Tablespoons heavy cream or Panna da Cucina (watch Lisa explain this in the recipe video on YouTube!)

6 oz grated imported Parmigiano Reggiano

1 large carrot, peeled and chopped fine

1 stalk celery, chopped fine

1/4 cup olive oil

2 Tablespoons butter

2 lbs penne or any type of long pasta

Lisa’s Boscaiola Sauce Directions:

Soak the porcini in 1 cup of warm water for one half hour. In a large frying pan, sauté the garlic, carrots and celery in olive oil and butter. Drain porcini mushrooms and set the porcini water aside. Add the porcini and all other sliced mushrooms to the garlic mixture and sauté 5 more minutes.

Boscaiola Sauce

Meanwhile, pour the porcini water through a colander into a small bowl so any sand from the mushrooms remains in the colander. Slowly add the porcini water and then the tomato sauce into the mushroom mixture. Sauté for 5 minutes, until it reduces by about one third. Add the heavy cream and stir in well.

Boscaiola Sauce

Cook the pasta until it is al dente and add to the sauce and mix well. Sprinkle Parimigiano cheese on top, if desired, and serve.

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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