White creamy boscaiola pasta

Ready in

30 min


10 min


20 min


5 person







Rigatoni white creamy boscaiola

When I worked in restaurants, despite being on the Cilento coast, the most popular dishes, in addition to those based on fish, were the woodcutters. Yes, I speak in the plural, because in my kitchen there are two versions of boscaiola, which I call “Red and White”, the red, with porcini mushrooms and bacon, has a strong and decisive taste, while the white, with champignon mushrooms and sausage, has a delicate flavor and is suitable for all palates, even those who do not like mushrooms very much. The White creamy boscaiola pasta, is a quick and easy recipe to make, it only takes thirty minutes to prepare this delicious dish, loved above all by young people for its creaminess. I prefer rigatoni because it is a type of pasta that incorporates well sauces, ragout and creams and in this recipe there is no shortage of cream. In fact, in grandma Claudia‘s white creamy boscaiola pasta, there are two types of cream which, stirred in sautéed mushrooms and sausage with plenty of Parmesan cheese, make it a full-bodied cream, then sautéed with the rigatoni it becomes one and the flavors do not stand out from each other .


  • 500 g Champignon mushrooms
  • 500 g rigatoni pasta
  • 250 ml panna cooking cream
  • 200 ml heavy whipping cream
  • 200 g frozen sweet peas
  • 100 g grated Parmesan cheese
  • 50 ml extra virgin olive oil
  • 3 fresh pork sausages
  • 1  white onion
  • 1  bunch of parsley
  • j.e.  salt and pepper
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Clean the champignon mushrooms well, cut them into slices, wash them quickly under running water and put them to drain in a colander

Clean and chop the onion and parsley separately

In a large pan, to contain the pasta, fry the onion with the oil and a little pepper

When the onion is golden, put the mushrooms and cover with a lid

Now add the peas and cook over high heat

When the water has dried, add half the parsley and a pinch of salt and pepper and fry for 1 minute

When the water boils, lower the pasta and add the salt

While the pasta is cooking, remove the casing from the sausages, crumble them in the mushrooms and peas and fry for 1 minute, put a little water from the pasta cooking, so that the sauce does not burn and the sausage cooks

When the sausage is cooked, add the two cream, the parmesan and mix all the ingredients well

Drain the pasta al dente, put it in the pan with the cream, mix well with two spoons, let it thicken a little while stirring, then, sauté it a couple of times, sprinkle it with parsley and serve


  1. This is a hot dish, I recommend that you consume it freshly made.
    It is recommended to use rigatoni, if necessary it can be replaced with penne rigate.


  1. White boscaiola pasta can be kept in the fridge for one day.


  1. Vegetable knife
  2. Colander
  3. Carving knife
  4. Chopping board
  5. Cooking pan
  6. Cover
  7. Cooker
  8. Pot
  9. Ladle for broth
  10. 2 table spoons
  11. Skimmer