Rigatoni in Woodsman's Sauce

Immerse your taste buds in the rustic charm of Italy with this Rigatoni in Woodsman’s Sauce, a hearty and flavorful dish perfect for cozy nights. Featuring al dente rigatoni tossed in a rich, savory tomato-based sauce, this recipe combines the earthiness of cremini and shiitake mushrooms with smoky pancetta, aromatic herbs like rosemary and thyme, and a splash of dry red wine for depth. The sauce is enriched with butter for a velvety finish, then crowned with grated Parmesan and fresh parsley for a burst of flavor. Ready in just an hour, this comforting pasta dish is ideal for family dinners or entertaining guests with a rustic Italian flair. Perfectly balanced and utterly satisfying, Rigatoni in Woodsman’s Sauce is a must-try for pasta lovers looking to elevate their weeknight meals.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams Rigatoni pasta
• 2 tablespoons Olive oil
• 150 grams Pancetta, diced
• 250 grams Cremini mushrooms, sliced
• 100 grams Shiitake mushrooms, sliced
• 1 medium Yellow onion, finely chopped
• 3 units Garlic cloves, minced
• 400 grams Tomato puree
• 120 milliliters Dry red wine
• 200 milliliters Vegetable or chicken stock
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter, unsalted
• 50 grams Grated parmesan cheese
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to boil and cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2

Heat olive oil in a large skillet or pot over medium heat. Add the diced pancetta and cook until golden and crispy, about 5 minutes.

Step 3

Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Step 4

Add both the cremini and shiitake mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Step 5

Pour in the red wine and scrape the bottom of the skillet to deglaze. Allow the wine to simmer and reduce by half, about 3-4 minutes.

Step 6

Add the tomato puree, vegetable or chicken stock, rosemary, thyme, salt, and black pepper. Stir well and let the sauce simmer gently for 15 minutes, allowing the flavors to meld.

Step 7

Stir in the butter to give the sauce a creamy texture, then add the cooked rigatoni to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water as needed to adjust the consistency.

Step 8

Serve the rigatoni hot, garnished with grated parmesan cheese and chopped parsley for a fresh finish.

Nutrition Facts

Serving size	(1864.0g)

Amount per serving	% Daily Value*
Calories	2235.9

Total Fat 120.5g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 217mg	0%
Sodium 6347.4mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 22.8g	0%
Total Sugars 38.6g
Protein 86.4g	0%

Vitamin D 43IU	0%
Calcium 734.8mg	0%
Iron 13.0mg	0%
Potassium 3815.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 15.6%

Carbs: 35.3%