Pasta alla Boscaiola
Pasta alla Boscaiola
Ingredients
- 500 g rigatoni pasta
- 500 g Italian sausage
- 300 g oyster mushrooms
- 1 white onion
- 600 g tomato sauce
- 250 g fresh cream
- 1 handful fresh parsley
- 100 g Parmesan cheese
- 2 tablespoons olive oil, as needed
- to taste salt
- to taste black pepper
Instructions
- 1
Remove the casings from the Italian sausage. Set aside the sausage meat.
⏱️ 3 min
- 2
Place a large pan or Dutch oven on the stove over medium-high heat. Add 2 tablespoons of olive oil. Once hot, add the Italian sausage meat (without casings) to the pan. Cook, stirring frequently with a wooden spoon to break up the meat, until it is browned and cooked through, about 8-10 minutes.
⏱️ 10 min
- 3
While the sausage cooks, finely chop the white onion. Tear the oyster mushrooms into smaller, bite-sized pieces by hand.
⏱️ 5 min
- 4
Once the sausage is browned, add the chopped onions and torn oyster mushrooms to the pan. Stir well and cook until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 5
Season the sausage and vegetable mixture with salt and black pepper to taste.
⏱️ 1 min
- 6
Pour the tomato sauce into the pan. Stir well to combine all ingredients and bring the sauce to a gentle simmer.
⏱️ 3 min
- 7
Add the fresh cream to the pan and stir until it is fully incorporated into the sauce. Reduce heat to low and let the sauce gently simmer while you cook the pasta.
⏱️ 2 min
- 8
In a separate large pot, bring a generous amount of water to a rolling boil. Add a good pinch of salt to the boiling water.
⏱️ 5 min
- 9
Add the rigatoni pasta to the salted boiling water and cook according to package directions until al dente (firm to the bite). This typically takes 10-12 minutes.
⏱️ 12 min
- 10
While the pasta cooks, finely chop a handful of fresh parsley. Grate 100 grams of Parmesan cheese.
⏱️ 3 min
- 11
Once the pasta is al dente, drain it thoroughly using a colander.
⏱️ 1 min
- 12
Add the drained rigatoni pasta directly into the pan with the simmering sauce. Add most of the chopped parsley (reserve some for garnish) and the grated Parmesan cheese to the pan.
⏱️ 2 min
- 13
Stir the pasta thoroughly to ensure it is well coated with the sauce. You can also toss the pan to further mix the pasta and sauce.
⏱️ 2 min
- 14
Serve the Pasta alla Boscaiola immediately. Garnish each serving with the reserved fresh chopped parsley and additional grated Parmesan cheese, as desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Pasta alla Boscaiola
- 500 g rigatoni pasta
- 500 g Italian sausage
- 300 g oyster mushrooms
- 1 white onion
- 600 g tomato sauce
- 250 g fresh cream
- 1 handful fresh parsley
- 100 g Parmesan cheese
- 2 tablespoons olive oil, as needed
- to taste salt
- to taste black pepper
Instructions
- 1
Remove the casings from the Italian sausage. Set aside the sausage meat.
⏱️ 3 min - 2
Place a large pan or Dutch oven on the stove over medium-high heat. Add 2 tablespoons of olive oil. Once hot, add the Italian sausage meat (without casings) to the pan. Cook, stirring frequently with a wooden spoon to break up the meat, until it is browned and cooked through, about 8-10 minutes.
⏱️ 10 min - 3
While the sausage cooks, finely chop the white onion. Tear the oyster mushrooms into smaller, bite-sized pieces by hand.
⏱️ 5 min - 4
Once the sausage is browned, add the chopped onions and torn oyster mushrooms to the pan. Stir well and cook until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 5
Season the sausage and vegetable mixture with salt and black pepper to taste.
⏱️ 1 min - 6
Pour the tomato sauce into the pan. Stir well to combine all ingredients and bring the sauce to a gentle simmer.
⏱️ 3 min - 7
Add the fresh cream to the pan and stir until it is fully incorporated into the sauce. Reduce heat to low and let the sauce gently simmer while you cook the pasta.
⏱️ 2 min - 8
In a separate large pot, bring a generous amount of water to a rolling boil. Add a good pinch of salt to the boiling water.
⏱️ 5 min - 9
Add the rigatoni pasta to the salted boiling water and cook according to package directions until al dente (firm to the bite). This typically takes 10-12 minutes.
⏱️ 12 min - 10
While the pasta cooks, finely chop a handful of fresh parsley. Grate 100 grams of Parmesan cheese.
⏱️ 3 min - 11
Once the pasta is al dente, drain it thoroughly using a colander.
⏱️ 1 min - 12
Add the drained rigatoni pasta directly into the pan with the simmering sauce. Add most of the chopped parsley (reserve some for garnish) and the grated Parmesan cheese to the pan.
⏱️ 2 min - 13
Stir the pasta thoroughly to ensure it is well coated with the sauce. You can also toss the pan to further mix the pasta and sauce.
⏱️ 2 min - 14
Serve the Pasta alla Boscaiola immediately. Garnish each serving with the reserved fresh chopped parsley and additional grated Parmesan cheese, as desired. Enjoy!
⏱️ 1 min