Creamy Penne al Boscaiola
Italian forest-style pasta with spicy sausage, mushrooms, and a silky cream sauce that clings to every penne. Ready in under 30 minutes, feeds 2–3 people.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 28g
Ingredients
- 10 oz penne pasta
- 6 oz Italian pork sausage (spicy or mild), casings removed
- 8 oz mushrooms (cremini or button), halved
- ¾ cup heavy cream
- ½ cup fresh parmesan, finely grated
- ¼ cup dry white wine
- 2 tbsp fresh parsley, chopped (or fresh thyme)
- ½ whole lemon (for juice)
Instructions
- 1
Boil penne in salted water until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet over medium-high. Add sausage, breaking it into small chunks with a spoon, cooking until no pink remains, about 5 minutes.
- 3
Add halved mushrooms to the skillet, stirring occasionally, until golden and tender, about 4 minutes.
- 4
Pour in white wine, scraping up any browned bits from the pan bottom. Let it reduce by half, about 1 minute.
- 5
Lower heat to medium-low. Stir in cream and grated parmesan until smooth. Add the cooked penne and toss, adding pasta water a splash at a time until the sauce coats every piece.
- 6
Remove from heat. Squeeze lemon juice over the top, stir in fresh parsley, and taste for salt and pepper. Serve hot.
Tools you’ll need
- large pot for pasta
- colander
- 12-inch skillet
- wooden spoon
- tongs or pasta fork
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