Cucina Antica - specialità italiane - condimenti per pasta

sugo boscaiola

Special sauces

Sugo alla Boscaiola

200 g n.w. glass jar

Sauce for pasta dishes, recommended for large ribbed pasta like mezze maniche, rigatoni, etc.

We recommend adding a bit of single cream or béchamel to make a rosé sauce.

Can also be used as a sauce for cutlets or a dip for meatballs.

Gluten-free product

Tomato pulp, peas (13%), cultivated field mushrooms (agaricus bisporus) (13%), onion, porcini mushrooms (boletus edulis group) (6%), tomato concentrate, olive oil, smoked bacon, speck (2.9%), white wine, salt, aromatic herbs, yeast extract, sugar, spices, acidifier: citric acid.
Recommended recipe

(for 3/4 people): 350 g garganelli 1 jar of Sugo alla Boscaiola 4 curls of butter dry white wine pepper parmesan (or pecorino) cheese.


Cook the garganelli in lots of salted water. Sauté the Boscaiola sauce quickly in the frying pan with some curls of butter. Evaporate a drop of white wine, drain the garganelli when they are still al dente. Toss the pasta with the sauce, add pepper and sprinkle with grated cheese.

PRICE EUR 3.44 2.92