Pasta alla Boscaiola

Steps

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1. 1
   Remove sausage casings and crumble the sausage into a large skillet with olive oil, breaking it apart as it cooks until fully cooked and lightly browned.
   ▶ ≈1:43
2. 2
   Rehydrate the dried porcini mushrooms in boiling water for 5 to 10 minutes; reserve about half a cup of the soaking liquid, carefully avoiding any gritty sediment at the bottom.
   ▶ ≈1:58
3. 3
   Clean the cremini mushrooms well and slice them—smaller ones can be halved, larger ones sliced into pieces.
   ▶ ≈3:31
4. 4
   Set aside the cooked sausage. Add the mushrooms and onion to the same skillet with a pinch of salt and cook over medium heat until they develop color and become tender.
   ▶ ≈4:30
5. 5
   Finely mince the garlic and rosemary together and add to the mushroom mixture; cook for about a minute to bloom the aromatics and cook out the raw garlic flavor.
   ▶ ≈5:06
6. 6
   Deglaze the pan with the dry white wine and allow it to reduce slightly without losing too much flavor.
   ▶ ≈7:08
7. 7
   Add the crushed tomatoes or tomato puree.
   ▶ ≈7:40
8. 8
   Return the cooked sausage and chopped rehydrated porcini mushrooms to the sauce along with the reserved porcini soaking liquid; stir to combine.
   ▶ ≈7:59
9. 9
   Stir in the heavy cream to create a lush, creamy sauce. Season with salt and black pepper and let the sauce simmer gently for a few minutes.
   ▶ ≈8:34
10. 10
    Cook the pasta until just shy of al dente; reserve some starchy pasta water before draining.
    ▶ ≈9:27
11. 11
    Add the cooked pasta to the sauce over high heat; add ladles of starchy water to help bring everything together.
    ▶ ≈10:08
12. 12
    Add fresh parsley and generous amounts of freshly grated Parmesan cheese; toss gently and cook together for about a minute so the pasta absorbs all the rich flavors.
    ▶ ≈10:19