Tagliatelle Boscaiola Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add the tagliatelle and cook according to package instructions until al dente (usually 7–9 minutes for dried tagliatelle). Stir occasionally to prevent sticking.

Before draining, reserve about 250 ml (1 cup) of the starchy pasta cooking water. Drain the pasta and set aside, briefly tossing with a little olive oil if desired to prevent sticking.

While pasta cooks, heat a large wide skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the sausage meat, breaking it up with a wooden spoon into bite-size pieces.

Cook the sausage, stirring occasionally, until nicely browned and cooked through, about 6–8 minutes. Remove browned sausage with a slotted spoon to a bowl, leaving rendered fat in the pan (leave about 1 tablespoon fat).

Reduce heat to medium. Add the diced onion to the same skillet and sauté in the sausage fat for 4–5 minutes until translucent and beginning to brown. Add the minced garlic and crushed red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Increase heat to medium-high and add the sliced wild mushrooms to the skillet with the onions. Spread mushrooms in a single layer and let them sear for 2–3 minutes undisturbed to develop color, then stir and continue to cook until they release their moisture and it evaporates, about 4–6 minutes total.

Season mushrooms with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the thyme leaves. Stir to combine.

Return the cooked sausage to the pan with the mushrooms and onions, mixing to combine and heat through for 1–2 minutes.

Pour 120 ml dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.

Add 120 ml chicken stock and bring to a gentle simmer for 1–2 minutes to reduce slightly.

Lower heat to medium-low and stir in 240 ml heavy cream. Simmer gently until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Stir in 100 g finely grated Parmigiano-Reggiano a handful at a time until melted and incorporated, creating a silky sauce. If sauce seems too thick, loosen with reserved pasta cooking water, 1–2 tablespoons at a time, until desired consistency is reached (you may not need all reserved water).

Add the cooked tagliatelle to the skillet and toss gently but thoroughly with the sauce, mushrooms, and sausage until pasta is evenly coated. If the skillet is too small, combine in the pot used to cook the pasta.

Stir in chopped parsley and optional lemon zest for brightness. Adjust seasoning with salt and freshly ground black pepper to taste.

Finish with a generous grating of Parmigiano-Reggiano at the table and serve immediately.