RomanItalian
Rigatoni alla Boscaiola
by Marco Rufini · 181K subscribers on YouTube
A creamy pasta dish from the Italian countryside, with tender mushrooms, homemade sausage, and a velvety cream sauce, finished with Parmesan and parsley.
- Difficulty
- easy
Ingredients
11 items- Olive OilA little
- ButterA little
- SausageHomemade sausage
- RigatoniAmount as needed
- Champignon MushroomsClean by peeling off the skin
- SaltTo taste
- PepperTo taste
- CreamCream
- Cooking WaterPasta cooking water, a little
- Parmigiano ReggianoGrated, for sprinkling
- Parsley(optional) — Chopped, optional
Method
- Put a little olive oil and butter in a pan and melt gently over low heat.
- Add the sausage (homemade) and brown it.
- Meanwhile, cook the rigatoni in boiling salted water.
- Clean the mushrooms by removing the skin (peeling).
- When the sausage is halfway cooked, add the cleaned mushrooms to the pan.
- Season with salt and pepper.
- Add the cream and a little pasta cooking water. Let it simmer on very low heat for 3-4 minutes.
- When the pasta is 2 minutes from being done, drain it and add it to the pan with the sauce.
- Toss and cook until the sauce becomes creamy. Turn off the heat.
- Sprinkle with Parmesan cheese.
- Optionally, add chopped parsley.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
