Here’s a classic Rigatoni alla Boscaiola recipe—a rich Italian pasta dish with mushrooms, cream, and sometimes pancetta or sausage:
Ingredients (serves 4)
- 12 oz (340 g) rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 6–8 oz (170–225 g) mushrooms, sliced (cremini or button)
- 3–4 oz (85–115 g) pancetta or Italian sausage (optional), diced
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and reserve ½ cup of pasta water.
- Cook the protein (if using):
- In a large skillet, heat olive oil over medium heat.
- Cook pancetta or sausage until browned. Remove and set aside.
- Sauté vegetables:
- In the same skillet, add onion and garlic; cook for 2–3 minutes until soft.
- Add mushrooms and cook until they release moisture and become golden brown.
- Make the sauce:
- Reduce heat to low. Stir in heavy cream and cooked pancetta/sausage.
- Simmer gently for 3–4 minutes.
- Add Parmesan cheese, salt, and pepper. Stir until sauce is smooth.
- If sauce is too thick, add a little reserved pasta water.
- Combine with pasta:
- Add drained rigatoni to the skillet and toss to coat evenly with sauce.
- Serve:
- Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
Tips
- Cremini mushrooms give a richer flavor than button mushrooms.
- For a lighter version, substitute half of the cream with milk.
- Adding a splash of white wine before the cream adds extra depth.
- Rigatoni’s ridges hold the sauce perfectly, making each bite flavorful.
If you want, I can also give a one-pot version of Rigatoni alla Boscaiola that cooks the pasta and sauce together for even faster cleanup and a more intense flavor. Do you want that version?
