Cook 1 pound Rigatoni Pasta to al dente doneness in large pot of salted boiling water. When done, drain and set aside.
Meanwhile, heat 4 tablespoon extra virgin olive oil in a large skillet over medium high heat. Sauté 1 sprig of rosemary and 1 sprig of marjoram along with the 16 ounces mushrooms(sliced) and 1 large shallot(diced) until aromatic, about 5-8 minutes.
Add 2 cloves garlic, stir, and continue to cook until the garlic starts to turn golden brown, about 1-2 minutes.
Add 1 cup Marsala wine and cook until it has mostly evaporated, about 10 minutes.
Reduce heat to medium and add 2 cups heavy whipping cream and 8 ounces Prosciutto di Modena PDO, stir, and cook for an additional 2 minutes until sauce thickens. Remove stems from herbs.
Toss drained hot cooked pasta in sauce and serve. Season with salt and pepper, as desired.