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Rigatoni Boscaiola is a classic pasta dish that’s made with both fresh and dried mushrooms, Italian sausage, fresh herbs, red wine and parmesan cheese in a tomato-based sauce. It’s earthy, hearty and ultra-satisfying!
Hearty Rigatoni Boscaiola is quite simple and relatively quick to make, but has the essence of a slowly-cooked sugo, making it a great option for both weeknight and weekends. For a few other weeknight pasta ideas, check out Hay and Straw Pasta with Mushrooms, Peas and Prosciutto, Pasta with Broccoli, Vodka Sauce with Fresh Tomatoes, Pasta with Tuna Sauce, Pasta Sorrentina with Fresh Mozzarella and Shrimp Scampi Pasta.
What is Boscaiola Sauce?
Pasta alla Boscaiola (pronounced boh-ska-ee-OH-lah) literally translates to “pasta of the woodcutter/woodsman’s wife”. And, “bosca” in Italian means “forest”. So, boscaiola refers to a recipe made with one of the most popular foraged foods found in the Italian woods–fresh, wild mushrooms.
In Italy, this is most definitely a dish that’s made in autumn, as that is when the king of all wild mushrooms is harvested–umami-rich porcini. This original recipe is said to hail from the forests of both the Tuscany and Emilia-Romagna regions of Italy, but variations can be found all over Italy.
What Inspired This Recipe
Although fresh porcini mushrooms are almost non-existent here in the US, I was fortunate to enjoy A LOT of them many years ago when I took a sabbatical from my intense job and headed to Rome. For ten weeks one autumn, I immersed myself in the Eternal City–studying Italian, becoming intimate with the city, making local friends and cooking and eating until my heart’s content. As it was porcini mushroom season across the country, Rome’s outdoor markets were in abbondanza with porcini large and small. And, I snatched them up and cooked them every chance I got.
This Rigatoni Boscaiola is a nostalgic nod to that amazing experience all those years ago. Here, I feature a rich blend of both fresh cultivated and dried porcini mushrooms (a perfect alternative to fresh!) in a quickly-simmered, tomato-based sauce with hearty Italian sausage, red wine, fresh herbs and Parmigiano cheese. It’s a delightfully earthy and comforting dish that’s abundant with interesting texture and delicious, intense flavor.
This recipe is simple and relatively quick to make, but seriously has the essence and complex flavor of a long-cooked ragu. I love its hearty and savory punch, filled with umami from the mushrooms combined with all the other special flavors in the dish, and finished with earthy Parmigiano cheese. Hope you and your family give it a try. Mangia bene!
Ingredients for Rigatoni Boscaiola
To make pasta with mushrooms and sausage, we’ll be using:
- Fresh and Dried Mushrooms: This dish is really all about the mushrooms in all their hearty, delicious meatiness. To have the best possible mushroom flavor, both fresh and dried mushrooms are used. Use either cremini, portobello or white mushrooms for the fresh. Dried porcini mushrooms can be purchased online or in most grocery and specialty stores. They really do make the difference in the final flavor of the dish. Dried porcini mushrooms need to be rehydrated in hot water before being prepped for the sauce. Then, the mushroom soaking water is used in the sauce as well for even more mushroom flavor! And, if you happen to find any frozen porcini, by all means–use them!
- Italian sausage: The Italian sausage pairs so beautifully with all of the other flavors in this recipe. Use sweet or hot Italian sausage. Italian chicken or turkey sausage can also be used.
- Dry red wine: Contributes to the earthiness and rounds out the other flavors. Substitute a dry white wine, such as pinot grigio, if necessary.
- Tomatoes: The base for this hearty sauce. Hand-crush whole tomatoes or use already crushed or diced tomatoes.
- Fresh herbs: The best herbs for this recipe are parsley, thyme, rosemary or sage, or a combination of any of these.
- Butter: Used to add richness and silkiness to the finished pasta. If you prefer to not use butter, you can substitute it with extra virgin olive oil.
- Parmesan Cheese: The incredible depth of flavor and savoriness of Parmigiano Reggiano cheese is just what the sauce needs to round out its flavors. But, both Pecorino Romano and ricotta salata would be just as delicious here!
- Pasta: I used rigatoni here, but this recipe works well with all sorts of short and long shapes of pasta. Some of my other favorites to use in this recipe are gnocchi, ziti, penne rigate, paccheri and pappardelle.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
If you like mushrooms, also check out Steak Pizzaiola, Pasta Norcina, Spicy Marinated Mushroms and Hay and Straw Pasta with Crispy Prosciutto.
Rigatoni Boscaiola Step-by-Step, Pro-Tips included!
Here are the main steps for how to make this hearty pasta dish:
- Rehydrate the dried porcini mushrooms in hot water until soft, then strain the soaking liquid through cheesecloth, a coffee filter or a paper towel. Rough chop the rehydrated mushrooms, then set them aside along with the strained liquid.
- PRO-TIP: You can use up to 1½ ounces dried porcini mushrooms if you have them for extra mushroom flavor! And, be sure to not discard the soaking liquid! It has load of flavor and will be added to the sauce at a later step.
- While the mushrooms are soaking, prep and gather all remaining ingredients. Bring a large pot of water to a boil.
- PRO TIP: Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- In a large skillet over medium-high heat, brown the sausage in olive oil, using a wooden spoon to break it into bite-sized pieces. Once the sausage has browned, remove it from the pan and set it aside.
- Reduce the heat to medium, then add chopped herbs, garlic and crushed red pepper to pan and cook for a few minute to allow the garlic to soften and brown lightly.
- PRO-TIP: Don’t walk too far away during this step! Garlic can burn very quickly; so, close monitoring is important.
- Then, add all the mushrooms (including the reserved porcini), salt and pepper to pan and scrape up any brown bits. Spread the mushrooms out and let the mushrooms cook until almost all liquid that they release has evaporated, stirring occasionally.
- Pour the wine and reserved, strained mushroom soaking liquid in the pan and use a wooden spoon to scrape up any brown bits. Increase the heat to medium-high and simmer for 2 minutes.
- Add the tomatoes and reserved sausage to the pan and simmer about 8 minutes, then reduce the heat to low while waiting for the pasta to finish.
- At the same time, add pasta to boiling salted water, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- Transfer the cooked pasta to the pan, increase the heat to medium and toss well. Allow the pasta to finish cooking in the wonderful flavors of the sauce. Add pasta water for additional moisture, about ½ cup at a time. (You can also add some pasta water to the sauce before the pasta is added, if moisture is needed.)
- PRO-TIP: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Once the pasta is al dente, remove the pan from the heat. Then gently stir in the butter, grated parmesan cheese and remaining chopped herbs until well-combined.
- PRO-TIP: The butter is “mounted” on the finished pasta at the end for additional richness and silkiness. If you prefer, you can use butter in place of olive oil at the start of the recipe as well.
Check out my answer to “How Much Salt Should You Add to Pasta Water?” here, as featured in Appetito’s online Italian Food and Drink Magazine. (Hint: I also mention it in the recipe below.)
Frequently Asked Questions
Here are answers to some frequently asked questions about this Italian pasta:
Since mushrooms are very porous and absorb liquid very easily, the best way to clean mushrooms is by using a dry paper towel to wipe away any dirt.
If you need an alternative for the dried porcini mushrooms, consider a different dried mushroom, such as dried shiitake or chanterelle. You can also use a bit of mushroom powder if you can find it. If you don’t have access to any type of dried mushroom, I suggest increasing the amount of fresh mushrooms by 25-50% and using a blend of different types. Fresh shiitake, oyster and maitake are all great options. And, if you happen to find any frozen porcini, by all means–use them!
Yes. Just leave the sausage out and you will still have a nice meaty flavor from the mushrooms. I recommend increasing the amount of both fresh and dried mushrooms if you do so.
Store leftover boscaiola pasta in an airtight container in the refrigerator for up to 5 days. Reheat it, covered, in a small skillet over medium low heat with a little bit of water until heated through.
Try serving this recipe with Sauteéd Broccoli Rabe or a simple, mixed green salad–both delicious pairings!
Variations and Substitutions for Rigatoni Boscaiola
There are actual several variations of this pasta across the different regions in Italy (go figure–ha!). Not all are tomato-based sauces or contain sausage, and some versions also include peas or sun-dried tomatoes. Here are a few ideas for twists and additions to this Italian pasta recipe:
- Add Greens: I love adding a big handful of either baby arugula or spinach to this pasta for increased nutrients. Just fold the greens into the sauce at the same time as the pasta and they will wilt quickly
- Make it creamy: Lots of versions of this recipe contain some cream. If you’d like something a bit richer, add ½ cup heavy cream to the sauce about 5 minutes after you’ve added the tomatoes and reserved sausage. Or, omit the tomato completely and make this a cream-based sauce.
- Use pancetta: Many boscaiola recipes call for pancetta (a.k.a., Italian bacon) instead of sausage, and this would be delicious as well. (And, fyi, some recipes use both sausage and pancetta.) Just substitute about 8 ounces diced pancetta for the sausage, let it become crispy and then remove it, to be added back to the sauce later. Reduce the amount of oil or eliminate it, since pancetta is quite fatty and will render quite a bit of fat when cooking.
- Use a different pasta: Gnocchi, ziti, penne rigate, paccheri and pappardelle are all great options for this recipe.
- Make it spicy! For all the hot heads out there, I suggest either increasing the amount of crushed red pepper or adding some Calabrian chile paste at the beginning of the cooking process (or both) for increased heat. And, of course, don’t forget to drizzle some homemade spicy pepper oil over the finished dish!
More Pasta Favorites
If you love pasta, here are a few more recipes to try out:
- Pasta with Broccoli and Pecorino–beloved by all!
- Homemade Vodka Sauce with Fresh Tomatoes & Basil-a fresh take on this classic!
- Pasta with Grape Tomato Sauce–a quick sauce made with grape or cherry tomatoes
- Paglia e Fieno Pasta with Mushrooms and Peas–creamy and delicious!
- Creamy Mushroom and Spinach Lasagna with Béchamel
Kitchen Tools & Cookware Needed
To make this pasta alla boscaiola, you’ll need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Cheese grater (optional)
- Large sauté pan or Dutch oven
- Wooden or silicon spoons, tongs
- Large pot for cooking pasta
- Colander, large mesh strainer or spider for scooping out or draining pasta
- Large serving bowl or platter and serving utensils
More Italian Pasta Recipes to Try
I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes!
If you’ve tried Rigatoni Boscaiola or another recipe here, let me know how it went in the comments below. I love hearing from you!
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Rigatoni Boscaiola with Mushrooms and Sausage
Ingredients
- 1 ounce dried porcini mushrooms + 1 cup water
- 1 pound Italian sausage, casings removed
- 2 Tbsp olive oil
- ⅓ cup chopped herbs (parsley, thyme, rosemary or sage or combo), divided + more for top
- 2 Tbsp chopped garlic
- Pinch crushed red pepper
- 1 pound cremini, white or portobello mushrooms, cleaned and diced or sliced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup dry red wine, such as merlot or chianti
- 1 (14-ounce) can chopped or whole tomatoes, hand-crushed (about 1½ cups)
- 1 pound rigatoni or other pasta or other pasta + salt for pasta water (See NOTE below.)
- 2 Tbsp butter
- ⅓ cup grated Parmigiano-Reggiano (parmesan) cheese + more for top
Instructions
- Rehydrate the dried porcini mushrooms: Bring about 1 cup water to a light boil in a small saucepan, then turn off the heat, add the dried mushrooms and let them sit in the heated water for about 20 minutes or until they have softened. Make sure that they are submerged in the water. Once the mushrooms have softened, lift them out of the water with a slotted spoon, coarsely chop them, then set them aside. Then, strain the remaining liquid in which the mushrooms soaked through a coffee filter, paper towel or cheesecloth. Set aside this strained liquid for later in the cooking process.(Please see the section above in the blog post for Step-By-Step instructions with photos.)1 ounce dried porcini mushrooms
- While the mushrooms are soaking, prep and gather all remaining ingredients according to specifications above. Bring a large pot of water to a boil.
- In a large skillet over medium-high heat, add the sausage and olive oil and brown the sausage, using a wooden spoon to break it into bite-sized pieces. Once the sausage has browned, remove it from the pan and set it aside.1 pound Italian sausage,, 2 Tbsp olive oil
- Reduce the heat to medium, then add half the chopped herbs, the garlic and crushed red pepper to the pan and cook for a few minute to allow the garlic to soften and brown lightly. Take care not to burn the garlic!2 Tbsp chopped garlic, Pinch crushed red pepper
- Then, add all the mushrooms (including the reserved porcini), salt and pepper to the pan and scrape up any brown bits. Spread the mushrooms out and let the mushrooms cook until almost all liquid that they release has evaporated, stirring occasionally.1 pound cremini, white or portobello mushrooms,, ½ tsp salt, ¼ tsp black pepper
- Pour the wine and reserved, strained mushroom soaking liquid in the pan and use a wooden spoon to scrape up any brown bits. Increase the heat to medium-high and simmer for 2 minutes.½ cup dry red wine,
- Add the tomatoes and reserved sausage to the pan and simmer about 8 minutes, then reduce the heat to low while waiting for the pasta to finish. At the same time, add salt, then the pasta, to the boiling water, stirring frequently.1 (14-ounce) can chopped or whole tomatoes,, 1 pound rigatoni or other pasta
- Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- Transfer the cooked pasta to the pan, increase the heat to medium and toss well. Allow the pasta to finish cooking in the wonderful flavors of the sauce. Add pasta water for additional moisture, about ½ cup at a time. (You can also add some pasta water to the sauce before the pasta is added, if moisture is needed.)
- Once the pasta is al dente, remove the pan from the heat. Then gently stir in the butter, parmesan cheese and remaining chopped herbs until well-combined.2 Tbsp butter, ⅓ cup grated Parmigiano-Reggiano (parmesan) cheese
- Transfer to a serving platter, sprinkle with a bit more grated cheese and chopped herbs and serve immediately. Buon Appetito!
Notes
- You can use up to 1½ ounces dried porcini mushrooms if you have them for extra mushroom flavor!
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- This recipe works well with all sorts of short and long shapes of pasta. Some of my other favorites to use in this recipe are gnocchi, ziti, penne rigate, paccheri and pappardelle.
- The butter is “mounted” on the finished pasta at the end for additional richness and silkiness. If you prefer, you can use butter in place of olive oil at the start of the recipe as well.
Made this recipe for the first time for dinner and it was delicious! I’ve never cooked with porcini mushrooms before and they were worth the price. They, along with the remaining liquid in which they were rehydrated, and the cremini mushrooms imparted an earthy flavor to the sauce. I used what I had on hand for the herbs: fresh thyme, dried parsley flakes, and rosemary; crushed fire-roasted tomatoes; and Cabernet Sauvignon for the wine. My family loves pasta, Italian sausage, and mushrooms, so this recipe is a keeper. Would like to try Michelle’s suggestion of adding heavy cream and pancetta in the future for variation, but even as is, this dish is tasty.
Sounds like it’s right up my alley. Just love all those Italian ingredients. I’m a little surprised onion is not included but I will follow the recipe verbatim, the first time, as always. Then if I think I would like it better with a few changes, I might do that. Can’t wait to try it. Looks sooooo good.
Hope you enjoy it, Paul! And, I always encourage everyone to make the recipes their own-looking forward to your feedback! Onions will definitely work in this recipe.
This was the most delicious recipe! Can’t wait to make it again!