There is something uniquely comforting about a baked pasta dish. This Baked Orecchiette alla Boscaiola takes that comfort to the next level, combining perfectly cooked “little ear” pasta with a rich, savory sauce loaded with sausage and mushrooms. It’s a rustic, hearty meal that feels both special and incredibly simple to make. If you’re looking for a new go-to dinner that will impress your family and friends, this is it.
We’re transforming the classic “woodsman’s style” sauce into a bubbling, cheesy casserole that will have everyone coming back for seconds. Let’s dive into creating this delicious Italian masterpiece.
What is “alla Boscaiola”?
In Italian, “alla Boscaiola” translates to “woodsman’s style” or “lumberjack style.” This traditionally refers to a sauce made with ingredients found in the woods, most notably mushrooms. While recipes vary across Italy, the core components usually include earthy mushrooms, savory meat (often sausage or pancetta), tomatoes, and cream. Our Baked Orecchiette alla Boscaiola recipe honors this rustic tradition while adding a delightful baked element for extra texture and flavor.
Why You’ll Love This Baked Orecchiette alla Boscaiola
- Rich & Hearty Flavor: The combination of savory Italian sausage, earthy mushrooms, and a creamy tomato sauce is deeply satisfying.
- Perfectly Textured: The orecchiette pasta cups the sauce beautifully, and the baked topping adds a delightful golden-brown crust.
- Crowd-Pleasing Dish: It’s a fantastic recipe for family dinners, potlucks, or entertaining guests. It can be assembled ahead of time for easy hosting.
- Incredibly Comforting: This is the ultimate comfort food—warm, cheesy, and packed with rustic Italian flavors. For another comforting dish, try this Creamy Sausage Tortellini (coming soon).
Key Ingredients for the Perfect Boscaiola
The magic of this dish lies in its simple, high-quality ingredients. Here’s what you’ll need to create the perfect creamy mushroom and sausage pasta.
The Pasta: Orecchiette
Orecchiette, meaning “little ears” in Italian, is the ideal pasta shape for this dish. Its unique concave shape acts like a small bowl, perfectly capturing the chunky Boscaiola sauce in every bite. If you can’t find orecchiette, medium shells, penne, or rigatoni are great alternatives.
The “Woodsman’s” Sauce: Mushrooms & Sausage
For the mushrooms, a mix of cremini and shiitake adds a wonderful depth of flavor. If you can find fresh porcini, they are the traditional choice and will elevate the dish even further. The Italian sausage provides a savory, slightly spicy backbone to the sauce. Choose a good quality mild or hot sausage based on your preference.
The Creamy Base: Tomatoes, Wine, and Cream
Crushed tomatoes form the base of the sauce, providing a bright acidity that cuts through the richness. A splash of dry white wine deglazes the pan and adds a layer of complexity, while heavy cream brings everything together into a luscious, velvety sauce. Finally, a generous amount of freshly grated Parmesan and Mozzarella cheese ensures that classic, bubbly, cheesy top.
Step-by-Step Instructions
Follow these simple steps to create a show-stopping Italian sausage pasta bake. It’s easier than you think!
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions until al dente. Reserve one cup of pasta water, then drain the pasta.
- Brown the Sausage: While the pasta cooks, heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Remove the sausage from its casings and add it to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes.
- Sauté the Aromatics: Add the chopped onion and garlic to the skillet with the sausage. Cook until softened and fragrant, about 3-4 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook until they have released their moisture and started to brown, about 8-10 minutes.
- Deglaze and Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for a minute until the alcohol smell cooks off. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream and half of the Parmesan cheese. Let it gently simmer for another 2 minutes.
- Combine and Bake: Add the drained orecchiette to the skillet and stir until everything is well-coated. If the sauce is too thick, add a splash of the reserved pasta water. Top with the remaining Parmesan and the shredded mozzarella. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Tips for Success: Mastering Your Pasta Bake
- Don’t Overcook the Pasta: Cook the orecchiette for 1-2 minutes less than the package instructions. It will continue to cook in the oven, and this prevents it from becoming mushy.
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Grating your own Parmesan will result in a creamier sauce.
- Reserve Pasta Water: The starchy pasta water is liquid gold! It helps to emulsify the sauce and thin it out to the perfect consistency if it becomes too thick.
- Let it Rest: After taking the pasta bake out of the oven, let it rest for 5-10 minutes. This allows the sauce to set slightly, making it easier to serve. If you love cheesy bakes, you should definitely check out this Cowboy Casserole recipe.
Variations and Substitutions
This Baked Orecchiette alla Boscaiola is fantastic as is, but you can easily customize it to your liking.
- Different Meats: Try using pancetta, ground chicken, or even a plant-based sausage for a vegetarian-friendly option.
- Add Vegetables: Feel free to add some spinach, kale, or peas to the sauce during the last few minutes of simmering for an extra nutrient boost.
- Spice it Up: If you like heat, add a pinch of red pepper flakes along with the garlic and onions. Craving something with more of a kick? Try this Spicy Cajun Chicken Alfredo (coming soon).
What to Serve with Boscaiola
This hearty pasta bake is a meal in itself, but it pairs wonderfully with a few simple sides.
- A simple green salad with a lemon vinaigrette.
- Crusty garlic bread for soaking up every last bit of the sauce.
– Roasted broccoli or asparagus.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the baking dish back in a 350°F (175°C) oven, covered with foil, until warmed through (about 20 minutes). Adding a splash of milk or cream before reheating can help restore the sauce’s creaminess.
Frequently Asked Questions
Absolutely. While Italian sausage is classic, you could substitute it with pancetta for a saltier, less herbaceous flavor. Ground chicken or turkey would also work, though you may need to add extra Italian seasoning to compensate.
The key is a well-balanced sauce and not over-baking. Ensure your sauce is plentiful and coats the pasta well before baking. Reserving some starchy pasta water to adjust the sauce consistency also helps keep it moist. Finally, bake until the cheese is bubbly but don’t leave it in the oven for too long.
If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth. A small squeeze of lemon juice at the end of cooking can help replicate the acidity that the wine provides.
‘Alla Boscaiola’ translates to ‘woodsman’s style’ in Italian. It refers to a rustic sauce typically made with ingredients found in the forest, most notably mushrooms, along with meat like Italian sausage or pancetta.
A mix of mushrooms works beautifully. We recommend cremini mushrooms for their deep, earthy flavor. Shiitake or portobello also work well. If you can find fresh or dried porcini, they are the traditional and most flavorful choice.
Baked Orecchiette alla Boscaiola
Baked Orecchiette alla Boscaiola: A Rustic & Creamy Pasta Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large, oven-safe skillet over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it apart, until browned (5-7 minutes). Add the chopped onion and garlic, and cook for another 3-4 minutes until softened.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Pour in the white wine to deglaze, scraping the bottom of the pan. Let it reduce for a minute. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Lower the heat and stir in the heavy cream and 1/2 cup of the Parmesan cheese. Simmer gently for 2 minutes.
- Add the drained pasta to the sauce, stirring to combine. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Top the pasta with the remaining 1/2 cup of Parmesan and the shredded mozzarella. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly. Let rest for 5-10 minutes before serving.
Notes
Use freshly grated cheese: It melts much better than pre-shredded varieties.
Let it rest: Allowing the bake to rest for a few minutes before serving helps it set up nicely.
Save This Recipe for Later!
Don’t lose this amazing recipe! Save it to your favorite board on Pinterest. This Baked Orecchiette alla Boscaiola is a dish you’ll want to make again and again. If you make it, I’d love to hear how it turned out. Please leave a comment below!
