This perfect comfort pasta dish is typically made with mushrooms and sausage, or sometimes pancetta. This creamy rigatoni alla boscaiola version has shitake, oyster, chanterelle and chestnut mushrooms, but feel free to use any other fresh mushrooms such as portobello or porcini. Add some Italian sausage to the mix for a delicious feast that only takes 30 minutes to make.

Ingredients

• 300 g rigatoni (or any type of short pasta rigata)
• 1 tbsp olive oil
• 1 medium shallot or red Florence onion, chopped
• 2 garlic cloves, halved
• 150 g shitake mushrooms, chopped
• 150 g chestnut mushrooms, chopped
• 150 g oyster mushrooms, chopped
• 150 g chanterelle mushrooms, chopped
• 3-4 Italian sausages (casings removed, roughly chopped)
• 60 mL (¼ cup) dry white wine
• 400 mL (2 cups) cooking cream
• 50 g grated Parmesan
• Fresh parsley, chopped
• Freshly ground black pepper

Preparation

Bring a large pot of water to boil, salt the water and cook the pasta until al dente. Set aside a cup of pasta water before draining the pasta.

Meanwhile, heat the olive oil with garlic cloves in a large pan and sauté the shallot for 3 to 5 minutes on medium heat or until softened.

Remove garlic, add the mushrooms and fry them for 5 to 10 minutes on medium-high heat until they soften, lose most of their water and turn golden. Then add the white wine and cook until wine evaporates. Remove and set aside.

Add the Italian sausage and cook for 5 to10 minutes until browned. Combine mushrooms, add the white wine and cook until wine evaporates. Add the cooking cream and then simmer for 1 to 2 minutes until the sauce thickens. If the sauce looks too thick, add a splash of pasta water.

Add the parsley and grated Parmesan. Season to taste with salt and freshly ground black pepper. Serve immediately with some extra Parmesan.