Pasta with Boscaiola Sauce

Pasta with Boscaiola Sauce

Cuisine: Italian


  • 5 lbs mushrooms (assorted button mushrooms, portabella, and shiitake)
  • 1 cup olive oil
  • salt and white pepper to taste
  • 1/2 lb sliced prosciutto, chopped
  • 1 qt light cream
  • 2 1/2 lbs vine-ripened tomatoes (chopped)
  • 1/2 tbsp fresh sage leaves, julienned and chopped
  • 1/2 lb Parmesan cheese rinds
  • For the garnish: Parmesan cheese shavings


  • Preheat oven to 450º F.
  • Clean and dice mushrooms and coat in olive oil, salt and white pepper. Roast in the oven for 45 minutes, or until crispy. Set aside.
  • In a large saucepan, sauté prosciutto and half the sage until fragrant, about 5-7 minutes. Add the cream and bring to a boil, stirring often so the cream does not separate, turn the heat down to medium-low. Add the chopped tomatoes, Parmesan cheese rinds and the roasted mushrooms. Lower heat and simmer; reduce sauce for three hours, adding the remaining sage just before removing sauce from heat. 
  • Remove the cheese rinds before serving. Serve with fresh wide-ribbon pasta. Sprinkle fresh sage on the pasta and a few thin shavings of Parmesan to garnish. Serves 10-12.


This recipe appeared in the 2022 Winter issue of Cape Cod HOME. Recipe from Nantucket Taste Memories: The DeMarco Restaurant Cookbook. DeMarco Restaurant was an exceptional seasonal restaurant on Nantucket. 
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