Pappardelle alla Boscaiola Recipe

Pappardelle alla Boscaiola
France Ruffenach


  • ½ cup extra-virgin olive oil
  • 2 large cloves garlic, lightly crushed
  • 8 ounces mixed fresh mushrooms, trimmed (see Cook’s Note)
  • 8 ounces fresh shiitake mushrooms, trimmed and sliced
  • 1 teaspoon minced fresh rosemary
  • ½ cup smooth tomato sauce
  • 1 teaspoon kosher or fine sea salt, or to taste
  • Freshly ground black pepper
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 pound dried pappardelle or bucatini
  • Freshly grated pecorino romano cheese for serving

The phrase alla boscaiola translates to “in the style of the woodsman.” To be honest, I don’t think I’ve ever met a woodsman, but there is a lovely woodsy quality about this dish: broad ribbons of pappardelle or fat bucatini noodles (your choice) tossed with meaty, rosemary-scented mushrooms and finished with a snowy shower of pecorino cheese. I especially like to use leftover Ragù all’Aburzzese for this recipe, because the sauce, which is richly flavored with beef, lamb, and pork, adds an extra dimension of flavor.


Bring a large pot of water to a rolling boil and salt generously.

Place the olive oil and garlic in a large, deep frying pan over medium-low heat. Cook the garlic, stirring occasionally, for 3–4 minutes, or until fragrant but not browned. Add all the mushrooms and rosemary. Raise the heat to medium-high and cook the mushrooms without turning them for about 2 minutes, or until they are browned on the underside. Toss and then cook them for another 2 minutes or so before tossing them again. Continue to cook the mushrooms in this way for about 15 minutes total, or until they are golden brown. Remove and discard the garlic.

Stir in the ragù and reduce the heat to medium-low. Add the salt, season with pepper, and stir in the parsley. Turn off the heat and cover the pan to keep the mushrooms warm.

Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine  thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls and sprinkle with the cheese. Serve immediately.


Calories per serving:

703 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 117g 180%
  • Carbs 371g 124%
  • Saturated 16g 82%
  • Fiber 25g 100%
  • Sugars 26g
  • Monounsaturated 80g
  • Polyunsaturated 14g
  • Protein 73g 147%
  • Sodium 2,971mg 124%
  • Calcium 153mg 15%
  • Magnesium 331mg 83%
  • Potassium 2,857mg 82%
  • Iron 10mg 57%
  • Zinc 10mg 69%
  • Phosphorus 1,355mg 194%
  • Vitamin A 46µg 5%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 1mg 45%
  • Riboflavin (B2) 2mg 104%
  • Niacin (B3) 26mg 130%
  • Vitamin B6 2mg 89%
  • Folic Acid (B9) 169µg 42%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 18mg 89%
  • Vitamin K 132µg 165%
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