Rigatoni Al Bosco Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon sea salt. Add 400 g rigatoni and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than recommended). Reserve 250 ml of pasta cooking water, then drain the rigatoni and set aside.

Pat the filet mignon tips dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tablespoons olive oil and swirl to coat. Add the steak tips in a single layer (work in batches if needed) and sear without moving for 1½–2 minutes until a deep brown crust forms. Toss and sear the other sides for another 1–2 minutes for medium-rare (adjust timing for desired doneness). Remove seared beef to a plate and tent loosely with foil to rest.

Return the skillet to medium heat, add 1 tablespoon unsalted butter and let it melt; this will be used to finish the meat later. Once mushrooms and sauce are ready, return beef to the pan briefly to rewarm in the sauce for 1 minute before serving.

In a separate large skillet or the same pan wiped clean, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat until foam subsides. Add the sliced mixed wild mushrooms (450 g) in a single layer—work in batches if the pan is crowded. Let the mushrooms brown without stirring for 2–3 minutes, then stir and continue browning until deeply caramelized, about 4–6 minutes total.

Add the minced shallots (2 medium) and 3 cloves minced garlic to the mushrooms and cook, stirring, for 1–2 minutes until fragrant and softened—do not let garlic burn. Add 1 tablespoon fresh thyme leaves and deglaze the pan with 60 ml dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, 1–2 minutes.

Lower heat to medium-low. Pour 300 ml truffle demi-glace into the mushroom pan and stir to combine. Add 120 ml heavy cream and bring the mixture to a gentle simmer. Let simmer 3–4 minutes until slightly thickened.

If the sauce seems too thick for coating pasta, add reserved pasta cooking water, 2–3 tablespoons (30–45 ml) at a time, until you reach a glossy saucy consistency that will cling to the rigatoni.

Whisk in 30 g cold cubed unsalted butter, piece by piece, off the heat or over very low heat to enrich and slightly thicken the sauce (mounting). Stir in 1 tsp black truffle oil. Taste and adjust seasoning with salt and freshly ground black pepper to taste.

Return the cooked rigatoni to the pan with the mushroom–truffle demi-glace sauce. Toss gently over low heat to combine, adding additional reserved pasta water by tablespoonfuls if needed to loosen the sauce. Cook together 1–2 minutes to allow the pasta to absorb some sauce.

Fold the rested filet mignon tips into the sauced rigatoni just to rewarm (about 1 minute). Add 1 tablespoon unsalted butter to finish if desired for extra gloss.

Remove from heat and stir in 2 tablespoons chopped parsley and 50 g finely grated Grana Padano or Parmesan. Plate the rigatoni al bosco, spoon any remaining sauce and mushrooms over the top, and optionally garnish with microgreens or chopped chives.

Serve immediately, with extra grated cheese and black pepper at the table.