RIGATONI WOODSMAN-STYLE (Rigatoni alla Boscaiola)

In Italian language, ‘Boscaiola’ means woodsman or woodcutter. Since this recipe is based on mushrooms which are found in the woods, this dish is known as Rigatoni Woodsman Style. Rigatoni is basically a tube-shaped pasta originating from Italy. The word ‘riga’ in rigatoni means ‘stripe’. The thing which we all love about any kind of pasta is that we can make the sauce some days prior and enjoy it fresh by just boiling some fresh pasta and mixing the sauce with it followed by topping it with some grated cheese. This recipe is loved by people from all over the world and is an excellent example of Italian delicacies. This dish is super easy to make, gets ready in no time and most importantly there is something about Italian dishes that they taste even better the next day, so you can cook the sauce a day or two prior and enjoy pasta the next day too.

RIGATONI WOODSMAN-STYLE (Rigatoni alla Boscaiola) RECIPE

Let us jump straight into the recipe!

Things you will be required to make Rigatoni alla Boscaiola:

• Some salt
• ¼ cup extra virgin olive oil
• 2 cups rigatoni
• 1 large diced onion
• 3-4 garlic cloves
• 2-4 Italian sausages (preferably seedless)
• 1 pound thinly sliced mushrooms
• 1 cup diced fresh tomatoes or 1 cup canned tomatoes
• 1 cup frozen peas
• Freshly ground black pepper
• Some fresh Italian seasoning (spices and herbs)
• 1 and ½ cup vegetable or chicken stock or pasta cooking water
• ½ cup heavy fresh cream
• 1 cup ricotta cheese
• Finely grated parmesan cheese
• Chopped basil leaves for garnishing

PROCEDURE:

1. In a medium-sized pan, take 2 cups water and add salt to it, bring it to a boil. Once water starts boiling, add the rigatoni pasta and cook until al-dente (cooked just enough to retain the firm expected texture).
2. Strain the pasta water and collect about ½ cup of the water for further use while making the sauce. Keep the boiled pasta aside.
3. Now, take a large skillet and heat oil. Once hot, add the chopped onions and minced garlic in the pan and stir until mushy. Next, add the sausages one-by-one while breaking up the sausages into small pieces. Stir until everything is browned.
4. Now, add the mushrooms again one-by-one into the mixture. Cook while stirring occasionally until all the mushrooms start to brown.
5. Next pour the tomatoes in the skillet, add the peas and cover the pan for some time. Remove the lid, season with some herbs, pepper and salt, mix well. Add the reserved broth to the mixture, cover with the lid and bring it to a boil. Cook until the liquid is slightly reduced.
6. At this stage, add the fresh cream, some parmesan and ricotta cheese, stir well.
7. Now add the boiled pasta to the sauce and mix very well. Add some more seasoning if required. Simmer for some more time if required.
8. Turn off the heat and serve hot. You can top it up with some additional cheese and chopped basil leaves for garnishing.