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Pasta Cinghiale- My Version

February 13, 2018
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Our favorite dish to order at our favorite Italian restaurant (Arturo’s) is pasta cinghiale… it is really, really delicious and if I close my eyes, I am transported to Umbria where wild boar dishes are in abundance. I have tried to make this dish at home before but this time I found wild boar sausages and decided to use them to replicate my favorite dish…

  • 2 tablespoons extra virgin olive oil
  • ½ pound wild boar sausage, casings off, crumbled
  • 3 garlic cloves, chopped
  • 10 ounces Cremini mushrooms, chopped
  • 3 to 4 sprigs fresh thyme
  • ¼ cup heavy cream
  • Salt
  • ½ to 1 cup pasta water
  • ½ pound penne, cooked al dente

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté over medium heat for 3 to 4 minutes or till golden brown. Take the sausage out with a slotted spoon and add the mushrooms and more olive oil if needed. Saute on high heat for 4 to 5 minutes, stirring constantly. Add the garlic and thyme and continue to sauté for another 2 minutes on medium heat. Add cooked pasta, cream, pasta water and salt to taste. Bring to a gently boil and turn heat off and serve.

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