Pasta alla boscaiola with Donna Luisella’s secret, not the usual pasta and peas. The two extra ingredients that make it delicious

Pasta alla boscaiola with peas and sausages is a delicious first course, ideal for family lunch. The sauce is prepared quickly, especially if you use precooked peas, just for the time of cooking the sausage, and then we dip the pasta into the sauce to start cooking. To prepare this dish I used the pipe rigate, but of course, you can choose the pasta shapes you prefer, both long and short. Let’s now see together how to prepare pasta with sausage and peas.

Pasta alla boscaiola, Ingredients:

  • 180 gr of pipe rigate
  • 1 sausage
  • 120 gr pre-cooked peas
  • ½ onion
  • 1 teaspoon of tomato paste
  • 1 teaspoon of paprika
  • Extra virgin olive oil
  • salt
  • Whiskey
  • Grated Pecorino


To prepare the Pasta alla boscaiola, start slicing the onion, and let it dry in a large pan with a drizzle of extra virgin olive oil.

Remove the skin from the sausage, shell it and add it to the onion. Let it brown for a minute, stirring a couple of times, and deglaze with the whiskey.


As soon as the alcohol has evaporated, add the peas and paprika, depending on your taste you can choose both sweet and spicy,


add a glass of water, and as soon as it boils, let’s start cooking the pasta. Halfway through cooking add salt and add tomato paste, and continue cooking adding water as needed.


In the meantime when the pasta is cooking, cut the provolone into cubes.


When cooked, turn off the heat, add the grated pecorino and whisk everything, and finally the provolone cubes.


Our plate of Pasta alla boscaiola is ready to be served and enjoyed. Enjoy your meal.

Read also: Ancient Sienese spaghetti, other than gricia. The recipe of Tuscan grandmothers, is easy and delicious with the cheese trick