4 SERVINGS | 45 MINUTES
CAPRICCI ALLA BOSCAIOLA
"Alla boscaiola," or "the woodcutter's style," is a classic Italian recipe that combines mushrooms, salsiccia and tomato in a rich pasta sauce. You can use your favourite mushrooms – we've chosen chestnut mushrooms and shiitake. This version with Nonna Elide's Capricci pasta and salsiccia is perfect for dinners when you want a simple Italian dish packed with flavour.
ingredients
- Olive oil
- 1 onion
- 300 g Nonna Elide Salsiccia or Salsicciafärs
- 100 ml white wine
- 300 g mushrooms
- 100 ml tomato passata
- 350 g Nonna Elide Capricci
- Salt
- Fresh parsley
Here's how
- Heat a little olive oil in a large pan over medium heat and add the chopped onion. Sauté until it softens.
- Remove the skin from the Salsiccia and fry until it browns, breaking it into smaller pieces as you go.
- Once the salsiccia has browned, pour in the white wine and let the alcohol evaporate.
- Add the rinsed and roughly chopped mushrooms. Let them fry for a few minutes.
- Pour in the tomato passata and let the sauce simmer for about 25 minutes over low heat.
- Cook the Nonna Elide Capricci in salted water according to the instructions, then mix it with the sauce and a splash of pasta water.
- Cook for a further 2 minutes over high heat. Season to taste with salt and garnish with fresh parsley before serving.
Nonna vet bäst.
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