Creamy Penne alla Boscaiola
Pork sausage and mushrooms simmered in a silky cream sauce with garlic and white wine, tossed with penne in one skillet. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 642
- Protein
- 32g
Ingredients
- 8 oz penne
- 8 oz pork sausage, casings removed
- 6 oz mushrooms, cremini or button, sliced
- ½ cup heavy cream
- ¼ cup dry white wine
- ¼ cup parmesan cheese, grated
Instructions
- 1
Bring a large skillet of salted water to boil. Add penne and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 2
In the same skillet over medium-high heat, brown the sausage, breaking it into small pieces with a spoon, until no pink remains, about 5 minutes.
- 3
Add sliced mushrooms and minced garlic (1 clove), stirring often, until mushrooms release their liquid and soften, about 3 minutes.
- 4
Pour in white wine, scraping the pan bottom to loosen browned bits. Simmer until reduced by half, about 1 minute.
- 5
Lower heat to medium. Stir in heavy cream and cooked penne, tossing to coat. Add reserved pasta water a splash at a time if the sauce feels thick.
- 6
Remove from heat. Stir in parmesan and black pepper to taste. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- tongs
- measuring cups
- grater
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