Rigatoni n.31 in a boscaiuole sauce


Rigatoni n.31 in a boscaiuole sauce



  • Rigatoni 31 La Molisana   320g
  • Cardoncelli mushrooms   200g
  • Grated Pecorino romano cheese   20g
  • Fresh sliced truffle   20g
  • Shallot (scallion, a.e.)   1 piece
  • Garlic cloves   1 piece
  • Fresh thyme   1 sprig
  • Salt   to taste
  • Black pepper ground using a pepper mill   to taste
  • Extra-virgin olive oil   to taste
  • Cooking water from the pasta pot   to taste


Clean the mushrooms and cut them into strips. Fry the diced shallots and sliced garlic in a pan with olive oil. Add the mushrooms with the thyme. Add salt, pepper and finish cooking.

In boiling salted water cook the Rigatoni 31, drain al dente and pour them into a container. Mix with the grated pecorino, ground black pepper, a drop of cooking water from the pasta and uncooked olive oil.

Arrange the pasta on the plates. Garnish with the mushrooms, slices of truffle and grated pecorino.

Average (0 Votes)

Your favourite recipes are your favourite clothes, they mirror your personality. 

Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
Enjoy your meal.