Rainy and cold day today, perfect for a Boscaiola pasta casserole!
However, instead making the traditional fettuccine i opted for a rigatoni casserole, and the result was A M A Z I N G.
Since winter is going to be still long, better to take advantage with some good recipes for this season! A pair of weeks ago i prepared the Orecchiette del contadino (click for the recipe), now, i would say it’s time to turn on the oven! 😉
Boscaiola pasta casserole: ingredients.
- Rigatoni/Tortiglioni – 1 pound
- Cremini mushrooms – 1.3 pound
- 4 pork sausages
- Bechamel sauce
- Olive oil – 4 spoons
- Black pepper
- Parmesan cheese
- Garlic – 2 cloves
Wash, dry and cut the mushrooms in thick slices.
In a sauce pan, put 4 spoons of EV Olive oil and fry the garlic without overcooking it. Then, add the mushrooms and cover.
Help the cooking adding a glass of mixed white wine and water every time the mushrooms look dried.
Once mushrooms are cooked, add the minced sausages and keep cooking over medium heat.
Now, boil water (less than a gallon) in a pot. Only when water starts boiling, add a spoon of marine salt and the pasta.
Once mushrooms and sausages have cooked down, turn off the stove, add bechamel sauce – about 2 spoons – stir and cover.
Now, let’s go back to the boiling pot and carefully drain the pasta!
Butter a casserole to make it greasy and poor 2 spoons of Bechamel on the bottom. Add some of the rigatoni, the mushrooms and thesausages and sprinkle some Parmesan cheese. Stir gently everything.
Repeat this operation until all the pasta will be in the casserole.
Sprinkle Parmesan again, a pair of spoon of EVO oil and a pair of spoon of bechamel again.
Cook in oven at 365F for 18 minutes and…et voilà!
You can buy the bechamel sauce in the supermarket, or prepare it by yourself: it really takes 10 minutes and 3 ingredients. Click here to get tthe recipe!