Pasta alla Boscaiola is a cozy, hearty pasta built around mushrooms in two forms: dried porcini for deep, concentrated flavor and fresh cremini for plenty of texture. Italian sausage, rosemary, tomatoes, cream, and Parmigiano Reggiano come together in a savory sauce that clings beautifully to the rigatoni. If you can't find cremini mushrooms, you can substitute with baby portabella or similar mushrooms.

Serves: 6

Prep Time: 20 minutes 
Cook Time: 35 minutes 
Total Time: 55 minutes 

Instructions

1. Place the dried porcini mushrooms in a small heatproof bowl and pour the boiling water over them. Let soak until softened, about 20 minutes.
2. Lift the mushrooms from the liquid, squeezing any excess back into the bowl, then finely chop. Strain and reserve the soaking liquid to use for the sauce. 
3. Bring a large pot of generously salted water to a boil for the pasta.
4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 7 to 9 minutes. Transfer to a plate with a slotted spoon.
5. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. If onion is sticking to the pan, add an additional 1 tablespoon olive oil. Add the garlic and rosemary and cook until fragrant, about 30 seconds.
6. Add the cremini mushrooms and salt. Cook, stirring occasionally, until the mushrooms release their liquid, the moisture cooks off, and the mushrooms begin to brown, 7 to 8 minutes.
7. Stir in the chopped porcini mushrooms, then add ½ cup of the reserved mushroom soaking liquid. (If you don't have enough left, just add a bit of fresh water to reach ½ cup).
8. Stir in the crushed tomatoes and return the sausage to the skillet. Bring to a gentle simmer and cook for 10 to 12 minutes to allow the flavors to deepen, stirring occasionally. 
9. While the sauce simmers, add the rigatoni to the boiling water and cook until 1 minute shy of al dente according to package instructions. Reserve 1 cup of pasta water, then drain the rigatoni and return to the pot.
10. Add the sauce, heavy cream, Parmigiano, and black pepper to the pot with the rigatoni. Stir in ¼ cup reserved pasta water, and cook over medium-low heat, tossing frequently, until the pasta is well coated and the sauce clings to it, 1 to 2 minutes. Add additional reserved pasta water 1 tablespoon at a time, if needed, to loosen the sauce.
11. Remove from the heat and stir in the parsley. Taste and adjust seasoning, as desired. Serve with additional Parmigiano.