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Ultimate Pasta Boscaiola
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Ultimate Pasta Boscaiola

45 minServes 4Nutri-Score C€€
from @urhotnonnaa2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rigatoniGrains400 g
  • ground beefMeat400 g
  • prosciutto (sliced, cut into strips)Meat100 g
  • mushrooms (sliced)Produce250 g
  • peasProduce150 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • tomato pureePantry400 g
  • heavy creamDairy200 ml
  • parmesan (grated)Dairy60 g
  • olive oilPantry30 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

718kcal

Carbs
85 g
Proteins
33 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Stovetop

step by step

Method

  1. Boil the pasta water

    • Bring a large pot of salted water to a boil.
    Step 1

  2. Brown the beef

    • Heat the olive oil in a large pan.
    • Add the onion and garlic and cook until soft.
    • Add the ground beef and brown it, breaking it up as it cooks.
    Step 2

  3. Add the prosciutto and mushrooms

    • Stir in the prosciutto strips and the sliced mushrooms.
    • Cook until the mushrooms release their liquid and soften.
    Step 3

  4. Build the sauce

    • Pour in the tomato puree and add the peas.
    • Season with salt and pepper and simmer.
    Step 4

  5. Cook the rigatoni

    • Drop the rigatoni into the boiling water.
    • Cook until al dente, then drain, reserving a little pasta water.
    Step 5

  6. Make it creamy

    • Lower the heat and stir the heavy cream into the sauce.
    • Add the grated parmesan and a splash of pasta water.
    Step 6

  7. Combine and serve

    • Toss the drained rigatoni into the sauce until well coated.
    • Serve hot with extra parmesan.
    Step 7
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