That’s actually an Italian typical pasta dish called boscaiola. The differences judging from your version would be shrimps instead of Italian sausage and the absence of “Panna” (heavy cream).
So next time if you want to give it a go, crunch some Italian sausage into a pan with some olive oil along with some mushrooms (champignons would be preferred )and a bit of onion until the sausage becomes sauted/cook enough. Don’t over do it. Add peas, lower the flame, cover and let it go until those are soft. Turn of the heat.
Cook the pasta al dente then transfer the boscaiola sauce into the pasta pan, add a bit of heavy cream – not too much, the right amount to “dress” the pasta and mix it well.
Serve with parmigiano regiano and trust me you’ll have a blast.
Viva_la_fava
Madonna benedetta dell’incoroneta di Foggia cinofila
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Yummy love experimenting
That’s actually an Italian typical pasta dish called boscaiola.
The differences judging from your version would be shrimps instead of Italian sausage and the absence of “Panna” (heavy cream).
So next time if you want to give it a go, crunch some Italian sausage into a pan with some olive oil along with some mushrooms (champignons would be preferred )and a bit of onion until the sausage becomes sauted/cook enough. Don’t over do it.
Add peas, lower the flame, cover and let it go until those are soft. Turn of the heat.
Cook the pasta al dente then transfer the boscaiola sauce into the pasta pan, add a bit of heavy cream – not too much, the right amount to “dress” the pasta and mix it well.
Serve with parmigiano regiano and trust me you’ll have a blast.
Madonna benedetta dell’incoroneta di Foggia cinofila